Spicy Thai-Mexican Fusion Rotisserie Chicken with Pineapple Salsa and Cilantro-Lime Quinoa

In a large bowl, combine 1 cup of coconut milk, 3 tablespoons of Thai red curry paste, 2 tablespoons of fish sauce, and 1 tablespoon of brown sugar to create the marinade.

Place a 4-pound whole chicken in the marinade, ensuring it is well-coated, and let it marinate in the refrigerator for at least 2 hours, preferably overnight.

Preheat your oven to 375°F (190°C). Remove the chicken from the marinade and place it on a roasting rack in a roasting pan.

Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken is roasting, prepare the pineapple salsa by combining 1 cup of diced fresh pineapple, 1/4 cup of chopped red onion, 1/4 cup of chopped cilantro, the juice of 1 lime, and a pinch of salt in a bowl.

For the cilantro-lime quinoa, rinse 1 cup of quinoa under cold water, then cook it according to package instructions, using 2 cups of water and adding the juice of 1 lime and 1/4 cup of chopped cilantro during the last 5 minutes of cooking.

Once the chicken is done, let it rest for 10 minutes before carving. Serve the chicken with the pineapple salsa and cilantro-lime quinoa on the side, garnished with additional cilantro if desired.