last updated on October 30, 2026

This roast chicken with pineapple salsa is everything. The chicken is covered with a zesty lime marinade, then roasted in the oven. The finished juicy product is then paired with a fresh pineapple salsa! It is easier than you think to make and will impress anyone!

This recipe is part of my roast chicken series, all about how to make good chicken! For most of my life I have been afraid of raw chicken so I am now facing my fears, and coming up with a lot of great chicken recipes along the way!

ingredients needed for roast chicken with pineapple salsa

roast chicken

1 3-4 lb whole chicken
2 tbsp olive oil
2 tbsp brown sugar
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1/2 tsp red pepper flakes
zest and juice of 1 lime
1 yellow onion
1 head of garlic

pineapple salsa

2 cups fresh pineapple, cubed
1/2 cup cilantro, chopped
1/4 cup red onion, chopped
juice of 1 lime
1/2 tsp garlic powder
salt, to taste

what to serve with this roast chicken with pineapple salsa

When I make this chicken I love to serve it with rice and a cilantro lime dressing! It would also be amazing in tacos with some cabbage and lots of cilantro. It would also be great on a salad! Add to some greens with cucumbers, tomatoes, and lots of pineapple salsa.

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Ingredients

roast chicken

1 3-4 lb whole chicken
2 tbsp olive oil
2 tbsp brown sugar
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1/2 tsp red pepper flakes
zest and juice of 1 lime
1 yellow onion
1 head of garlic

pineapple salsa

2 cups fresh pineapple, cubed
1/2 cup cilantro, chopped
1/4 cup red onion, chopped
juice of 1 lime
1/2 tsp garlic powder
salt, to taste

Instructions

Preheat the oven to 450F. Make the marinade by adding the olive oil, brown sugar, garlic powder, cumin, paprika, red pepper flakes, lime zest and lime juice to a bowl and stir until combine.
Pat the chicken dry with paper towels. Use a pastry brush to brush the marinade evenly across the chicken, including in all the nooks and crannies.
Cut the onion into large pieces and cut the garlic in half. Add the onions to a large cast iron pan (or any oven safe pan) and toss with 1 tbsp of olive oil. Add the garlic, cut side down, to the pan. Add the whole chicken on top, making sure the wings and legs are tucked in.
Transfer the chicken to the oven and cook for 45-60 minutes, until the internal temp of the deepest part of the chicken leg reaches 165F. Check on the chicken after 15-20 minutes. If the chicken is browning more than you like, loosely cover it with tin foil for the remaining cook time.
While the chicken is cooking, prepare the salsa. Cut the pineapple into small cubes and add it to a bowl. Add chopped cilantro, red onion, lime juice, garlic powder, and salt. Stir and set aside.
When the chicken is done, let it rest for 5-10 minutes before cutting into it. Serve with rice or tortillas, and the pineapple salsa. Enjoy!

What’d you think? I’d love to hear your thoughts or if you have any questions!