INGREDIENTS
- 1 Free range 3-4lb roaster chicken
- 1 ripe and golden pineapple
- 1/4 red onion
- 1 chilli
- 1 handful fresh mint
- 1 bunch watercress
- 2 Tbsp fresh thyme
- 1 Tbsp extra-virgin olive oil
- 1 tsp butcher pepper
- 1 tsp kosher salt
METHOD
- Gently trim the entire pineapple then remove flesh from the core.
- Cut pineapple to make a stand for your chicken leaving 2 inches at the bottom with core standing straight up.
- Fire up smoker to 350 degrees f. Mix salt, pepper thyme and oil. Rub all over the bird and season the inside. Place the chicken on the pineapple stand.
- Roast chicken for 50 minutes rotating every 15 minutes, internal temperature should hit 165 degrees F. Remove and let rest for 10 minutes
- Place pineapple flesh and red onion on the grill and lightly caramelize. Remove dice up with red chilli, mint and season with salt, pepper and olive oil.
- Place watercress into a large platter. Top with carved chicken and garnish with salsa.
