Rum and Que Pineapple Express

Ingredients:

For the chicken

• 1 Fresh Pineapple

• 1 Whole chicken

• Rum and Que Hazy IPA Seasoning (up to ½ cup depending on the size of your chicken)

• Rum and Que Meat Juice (for basting)

For the pineapple salsa

• Remaining pineapple finely diced

• 1 cucumber diced

• ½ red onion diced

• 1 tsp Rum and Que Shandy Seasoning Lime

Directions:

STEP 1:

Pre Heat your oven or BBQ to 180°C / 355°F.

STEP 2:

Cut the head of the pineapple and peel ¾ of the fruit leaving the base section of the pineapple intact. Working around the core, remove the flesh all the way down to the base and set aside for the salsa. You should be left with an unpeeled base and an intact core still attached.

STEP 3:

Rinse the chicken inside out under running water and pat dry with a paper towel. Coat with rub and insert the pineapple core inside the chicken cavity so the chicken sits upright on the pineapple base. Place chicken in your BBQ or oven and cook until you reach an internal temperature of 75°C / 165°F in the thighs (between 1.5 - 2 hours).

STEP 4:

While the chicken is cooking, prepare the salsa. Place all salsa ingredients in a bowl and toss until well combined. Refrigerate until serving.

STEP 5:

Once the bird is cooked apply warm meat juice to the entire chicken and place back into the oven or BBQ for a further five minutes for the sauce to tack up.