Who said you couldn’t have a roast dinner in the summer?

This roast chicken and pineapple salsa recipe by Del Monte is a great way to bring roast dinners into summer. Swap out the roasted veg sides and Yorkshire puddings for a tangy and refreshing pineapple salsa instead.


A simple and easy way to revamp the traditional roast.

Del monte pineapple salsa and roast chicken
(Del Monte)
Del monte pineapple salsa and roast chicken
Print Recipe
Nutrition Facts
Roast chicken with pineapple salsa
Amount Per Serving
Calories 599 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 143mg48%
Sodium 143mg6%
Potassium 862mg25%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 38g42%
Protein 38g76%
Vitamin A 519IU10%
Vitamin C 59mg72%
Calcium 90mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Roast chicken with pineapple salsa

A summer take on a classic roast.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: British
Servings: 4
Calories: 599kcal
Author: Del Monte


  • Small saucepan
  • poultry shears
  • Roasting tin


  • 565 g (1 can) Del Monte® Pineapple Juice from the can of Del Monte® Pineapple Slices in Juice mentioned in the salsa ingredient list below
  • 1 lime juice
  • tsp soft brown light sugar
  • chilli flakes optional
  • 1 medium chicken (1.5kg)
  • salt and pepper

For the salsa

  • 565 g (1 can) Del Monte® Pineapple Slices in Juice
  • 1 small red onion finely chopped
  • 1 clove of garlic finely chopped
  • 2 tbsp coriander finely chopped
  • 1 red chilli finely chopped
  • good squeeze of lime juice
  • 1 tsp soft light brown sugar
  • salt and pepper


  • 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.
  • 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.
  • 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.
  • 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.


Top tip 1: You can freeze the parson’s nose to make stock later
Top tip 2: To test whether the meat is thoroughly cooked, probe a thermometer in its thickest part, or poke the meat in the thickest part with a skewer to check the juices.


Calories: 599kcal | Carbohydrates: 48g | Protein: 38g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 143mg | Potassium: 862mg | Fiber: 3g | Sugar: 38g | Vitamin A: 519IU | Vitamin C: 59mg | Calcium: 90mg | Iron: 3mg

Recipe courtesy of Del Monte

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