Sam Evans and Shauna Guinn served up tasty pineapple and rum BBQ chicken with salsa and barbecue sauce on Saturday Kitchen.

The ingredients for the spicy barbecue rub are: 3 tbsp smoked paprika, 1 tsp dried chilli flakes, ½ tbsp soft brown sugar, 1 tbsp garlic granules, 1 tbsp onion granules, ½ tsp ground turmeric, ½ tsp cracked black pepper, 1 tbsp fine sea salt, For the pineapple chicken, 1.5kg whole chicken, preferably corn-fed and 1 large, slightly under-ripe pineapple.

For the pineapple and rum barbecue sauce: 1 tbsp butter, 1 banana shallot, finely chopped, 2 tbsp ginger and garlic paste (or equal parts grated ginger and garlic), 50ml spiced rum, 150ml tomato ketchup, 2 tbsp soft brown sugar, 3 tbsp Worcestershire sauce or mushroom ketchup, 2 tbsp cider vinegar, 100ml pineapple juice, 1 tbsp tamarind paste, ½ tsp smoked paprika, ¼ tsp cayenne pepper and 1 tsp ground black pepper.

For the burned pineapple salsa: 4 wedges pineapple, from above, ½ red onion, chopped, 1 jalapeño, seeds removed, finely chopped, ½ red pepper, chopped, handful fresh coriander, chopped, 1 lime, juice and zest, extra virgin olive oil and ¼ tsp sea salt.

To serve: 3 limes, cut into wedges and 15cm wheat flour tortillas.

See recipes by Sam and Shauna in the book title: Hang Fire Cookbook available from Hang Fire Cookbook now.