Makes 4 servings. Difficulty
1 whole free-range chicken, cut into 8 pieces 4 teaspoons vegetable oil 4 teaspoons chili powder 1 teaspoon ground cumin 1/2 cup pineapple juice Kosher salt and freshly ground black pepper
In a small saucepan, heat oil, chili powder and cumin over medium heat. When mixture starts to sizzle and spices are fragrant, add pineapple juice. Simmer until mixture reduces to about 1/4 cup. Set aside to cool slightly.
Rinse chicken pieces and pat dry with paper towels. Drizzle pineapple glaze all over chicken pieces. Season generously with salt and freshly ground black pepper.
Heat a gas grill, turning on all burners to high until grill is fully heated, about 10-15 minutes. Turn one side completely off and place chicken pieces on the "off" side. Close lid and grill for 10 minutes. Turn the "off" side on and the "on" side off. Flip chicken pieces over onto the new "off" side. Continue to grill for 10 minutes. Repeat this process once or twice more or until chicken pieces are just done.
Transfer chicken to a platter and tent with foil. Let rest for 5-10 minutes before serving.