Whole chicken on pineapple for tacos

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.