Beer can chicken is so last year. Introducing... pineapple roasted chicken!
1/4 cup soy sauce
1/3 cup brown sugar
1/3 cup pineapple juice
1 tbsp garlic paste
1 tbsp ginger paste
1 large pineapple
1 (2 1/2 to 3 pound) free range chicken
1 avocado, cubed
1/2 cup red onions, diced
1 red chili, thinly sliced
Juice of 1/2 lime
In a medium saucepan over medium-high heat, add soy sauce, brown sugar, pineapple juice, garlic, and ginger, stir, and bring to a boil. Reduce heat and let simmer for 5 minutes until it starts to thicken. Set aside to cool.
Preheat oven to 425 degrees.
Cut the pineapple to create a stand for the chicken and place it upright in a baking tray. Position the chicken on the pineapple then brush it with marinade. Reserve the unused pineapple for the salsa.
Roast for 15 minutes, then baste with leftover marinade. Reduce oven temperature to 375 degrees and cook for another 45 minutes, basting with marinade occasionally.
Meanwhile, dice the remaining pineapple flesh and add to a medium bowl with avocado, red onions, chili, and lime.
When the cooking time is up, turn oven off and leave the door ajar for 10 minutes to let the chicken rest before serving alongside salsa.