Servings: 6 to 8

2 tablespoons Recado Rojo, or achiote paste 2 tablespoons Recado Rojo, or achiote paste
3 garlic cloves, finely grated 3 garlic cloves, finely grated
2 canned chipotle peppers in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce 2 canned chipotle peppers in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
2½ teaspoons Morton kosher salt (0.7 oz/20 g), divided 2½ teaspoons Morton kosher salt (0.7 oz/20 g), divided
1 tablespoon agave syrup or honey 1 tablespoon agave syrup or honey
¼ cup plus 2 tablespoons extra virgin olive oil, divided ¼ cup plus 2 tablespoons extra virgin olive oil, divided
1 whole chicken (4 lb/1.8 kg) 1 whole chicken (4 lb/1.8 kg)
1 medium pineapple (2.2 lb/988 g), peeled, quartered, cored, and thinly sliced crosswise 1 medium pineapple (2.2 lb/988 g), peeled, quartered, cored, and thinly sliced crosswise
1 large white onion (14.6 oz/416 g), halved and thinly sliced 1 large white onion (14.6 oz/416 g), halved and thinly sliced
For serving: subheading: For serving:
Warm Tortillas de Maíz Warm Tortillas de Maíz
Salsa de Aguacate Salsa de Aguacate
Salsa de Chile de Árbol Salsa de Chile de Árbol
Cilantro leaves Cilantro leaves

In a medium bowl and using a fork, break up the recado rojo so no large clumps remain. Add the garlic, chiles, adobo sauce, vinegar, and 2 teaspoons of the salt and stir, using the fork to smash into a smooth paste. Vigorously whisk the agave syrup and ¼ cup of the olive oil into the achiote mixture until completely smooth.
Pat the chicken dry with paper towels. Place breast-side up in the center of a 13 × 9-inch baking pan. Liberally brush the chicken with the achiote sauce, getting into every nook and cranny, as well as inside the cavity. The chicken should be completely coated, and there shouldn’t be any sauce remaining. Tie the ends of the drumsticks together with kitchen twine; tuck the wings underneath the back.
In a medium bowl, toss the pineapple, onion, and the remaining 2 tablespoons oil; season with the remaining ½ teaspoon salt. Arrange around the chicken. Let sit at room temperature for 1 hour; if you have more time, cover the pan (skip letting it sit at room temperature) and refrigerate for at least 3 hours and up to 12. Uncover and let sit at room temperature for 1 hour before roasting.
Arrange a rack in the center of the oven; preheat to 350°F. Roast the chicken, tossing the onion and pineapple with the juices in the pan halfway through, until the pineapple is lightly browned, the chicken is deep burgundy, and an instant read thermometer inserted into the thickest part of the breasts registers 155°F (the temperature will climb to 165°F as the chicken rests), for 60 to 70 minutes.
Remove the pan from the oven and let the chicken rest uncovered in the pan for at least 20 minutes and up to 2 hours. Transfer the chicken to a cutting board and carve. Serve with roasted pineapple and onions, tortillas, salsas, and cilantro.