Preheat the oven to 180°C / 350°F.

Finely chop the spring onion greens and garlic.

Grate the fresh ginger and zest one lime.

Combine the chopped aromatics, ginger, lime juice, honey, soy sauce, olive oil, salt, peppers, four-spice blend, nutmeg, and thyme.

Loosen the chicken skin gently and spread the marinade over the chicken, including between the skin and meat.

Cut off the top of the pineapple and reserve its base as a stand.

Remove the pineapple flesh while leaving the central core inside the shell.

Place the marinated chicken inside the hollow pineapple shell in the baking dish.

Bake the chicken for 80 minutes at 180°C / 350°F.

Dice the reserved pineapple flesh, red bell pepper, and red onion.

Mix the diced produce with fresh coriander, juice of one lime, salt, chili pepper, and olive oil to make the salsa.

Place a portion of pineapple flesh beside the chicken and roast it for the final 10 minutes.

Remove any cover and brown the chicken uncovered for 5 to 10 minutes.

Rest the chicken briefly, then serve it with pineapple salsa, roasted pineapple, and cooked rice.

Place the pineapple stand in an oven-proof dish and set the chicken on top of it.

Bake in a preheated oven at 180°C for 1h15 to 1h30 (about 1h20 depending on the size of the chicken).

Continue cooking uncovered for a further 10 minutes.

With the pineapple flesh, make a small salad or salsa with red pepper, red onion and fresh coriander.

Add lime juice, salt and a little chili pepper to the salad.

Add olive oil to the salad.

Roast the extra pineapple flesh.

Serve with rice, the pineapple salad and the roasted pineapple.

Carve the chicken.

Let the chicken brown for 5-10 minutes.