Savory Rotisserie Chicken with Spicy Pineapple Salsa and Coconut Quinoa

Begin by preheating your oven to 375°F. In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of soy sauce, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1/2 teaspoon of black pepper to create a marinade.

Rub the marinade all over the rotisserie chicken, ensuring it gets into all the crevices for maximum flavor.

Place the chicken in a roasting pan and cover it loosely with aluminum foil. Roast in the preheated oven for 25 minutes.

While the chicken is roasting, rinse 1 cup of quinoa under cold water and then combine it with 2 cups of coconut milk in a saucepan.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

For the spicy pineapple salsa, chop 1 cup of fresh pineapple, 1/4 cup of red onion, and 1 jalapeño pepper, and mix them in a bowl.

Add the juice of 1 lime, 1 tablespoon of chopped cilantro, and a pinch of salt to the mixture. Stir well to combine.

After 25 minutes, remove the foil from the chicken and roast for an additional 10 minutes to crisp the skin.

Once done, let the chicken rest for 10 minutes before carving. Serve the chicken over a bed of coconut quinoa, topped with the spicy pineapple salsa for a burst of flavor.