Preparation:

1)Drain the juice from the can of pineapple slices into a small saucepan (set the pineapple aside for later) and add the lime juice, ½ tsp of sugar to the pan, and a pinch of chilli flakes (if using) to the pan. Boil the mixture down until it starts to thicken (about 15 minutes) and transfer to a small bowl and chill until cold. 2)Preheat the oven to 200°C/gas 6. Place the chicken, breast side down, on a chopping board and use a pair of poultry shears to cut up either side of the backbone, and remove it along with the parson’s nose. Turn the chicken back over and press firmly down on the breast bone to flatten it out – you should hear a slight crack. Transfer the chicken to a roasting tin. 3)Brush about half of the chilled pineapple, lime and sugar mix over the bird and season well with salt and pepper. Roast the dish for about 20 minutes, then brush with the remaining glaze and return to the oven for another 20-25 minutes or until the meat is thoroughly cooked through. Cover with foil and leave to rest for 10-15 minutes. In the meantime, make the salsa by combining the ingredients together thoroughly. 4)Carve your chicken and dish up with the salsa and any juices that aren’t too blackened. Add a generous spoonful of pineapple salsa on the side, and serve with a green salad and roast sweet or new potatoes.