Whole chicken on pineapple for tacos

Votes: 3

How to Make - Whole Chicken on Pineapple Tacos

Time: 3 hours (including marinating time)
Complexity: average
Servings: 4

Nutritional value per serving:

Calories 1050, total fat 55 G., saturated fats 14 G., proteins 64 G., carbohydrates 78 G., fiber 11 G., cholesterol 231 mg, sodium 2045 mg, sugar 33 G.

The chicken for these tacos is grilled whole vertically on the grill, held in place by a pineapple core. Pineapple sauce is also brushed onto the chicken during grilling, resulting in a flavorful, sweet-spicy skin with a zesty chili flavor. The most important part of this recipe is making sure the pineapple skewer is level, otherwise the chicken will flip.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken

2 teaspoons ground guajillo or ancho pepper
1 tsp ground cumin
1 teaspoon dried oregano
0.5 tsp garlic powder
A pinch of ground cloves
1 chicken (about 2 kg)
1 medium ripe pineapple
Coarse salt

Sauce

2 tablespoons annatto paste (achiote paste)
4 cloves garlic, thinly sliced
1 tsp ground cumin
1 teaspoon dried oregano
A pinch of ground cloves
1/4 cup distilled white vinegar
2 tablespoons agave syrup or honey
Coarse salt

Salsa

2 tablespoons freshly squeezed lime juice
1 tbsp extra-virgin olive oil
2 ripe plum tomatoes, chopped
1 jalapeño, seeds removed if desired, finely chopped
Half a small red onion, finely chopped
0.5 cup fresh cilantro leaves, coarsely chopped
Shredded white cabbage for serving
Diced avocado for serving
Lime wedges for serving
12 warmed corn or wheat taco tortillas
Coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grilled chicken, Pineapple, salsa sauce, red onion, lime juice, Avocado, tomatoes, Annatto, oregano, carnation, barbecue sauce

Cooking the dish according to the recipe:

Chicken:

In a small bowl, combine ground chili pepper, cumin, oregano, garlic powder, cloves, and 1 teaspoon salt. Rub the spice mixture over the outside of the chicken and sprinkle lightly into the cavities. Let sit at room temperature for 1 hour or refrigerate overnight.
Preheat the grill to medium heat (175-190°C), preparing the indirect heat zone (on a gas grill, leave one or two burners on low heat; on a charcoal grill, move all coals to one side). Place a disposable drip pan or folded foil on the grate in the indirect heat zone.

Cut the top off the pineapple and, if necessary, cut a small slice off the bottom to help it stand upright. Using a serrated knife, cut vertically along the core to create a slab, stopping just over 2 cm from the base of the pineapple. Cut horizontally above the base to remove 1 pineapple wedge. Remove 3 more slabs in the same manner to create a sturdy base to support the pineapple core. Trim the pineapple. Coarsely chop 1 cup of the pulp and set aside for the sauce. Dice the remaining pineapple for the salsa, about 1 1/2 cups, and set aside.
Thread the chicken cavity onto the pineapple core, keeping it level. Place it on a foil-lined grill rack and cover. Grill over indirect heat for 1 hour.
Sauce:

Meanwhile, melt the annatto paste in a small skillet over low heat, adding 1–2 tablespoons of water if it’s too thick (different brands have different textures). Once melted, add the garlic and cook until sizzling, about 1 minute. Stir in the cumin, oregano, cloves, and 1/2 teaspoon of salt and remove from heat. Transfer to a blender along with 1 cup of chopped pineapple, the vinegar, and the agave nectar. Blend until smooth, similar in consistency to barbecue sauce. Season with salt to taste. You should have about 1.5 cups of annatto. Divide the sauce between 2 bowls, reserving one for brushing the chicken and one for serving.
After 1 hour, brush the chicken with a little more of the sauce and cover the grill again. Continue cooking, brushing every 10 minutes, until the skin is golden brown and the chicken is cooked through and tender (a thermometer inserted into the thickest part of the thigh should read 165°F (74°C), another 30–40 minutes. Transfer the chicken to a cutting board and let rest for 10 minutes. Remove the pineapple core.
Salsa:

While the chicken is cooling, in a medium bowl, combine the remaining 1.5 cups pineapple cubes with the lime juice, oil, tomatoes, jalapeño, red onion, and 1 teaspoon salt. Mix well. Add the cilantro and toss to combine.
Cut the chicken into pieces, then remove the meat from the bones and cut into small pieces. Serve with pineapple salsa, cabbage, avocado, lime wedges, and tortillas. Drizzle the tacos with the remaining pineapple sauce.