Mix together all the ingredients for the dry rub and massage into the chicken with a little oil.
Take the pineapple and cut off the leaves. Take a sharp knife and carefully cut a ring around an inch from the base, going about an inch into the pineapple. Place the pineapple on its base and cut down, allowing the slices of flesh to fall away leaving a central column.
Ease the chicken cavity first onto the pineapple column so it stands proud on its legs. Surround it by the (deskinned) pineapple flesh, sprinkle with oil and roast for an hour, until cooked through. Cover with foil if necessary to prevent burning.
When done, take the roasted pineapple chunks and all ingredients for the hot sauce and blend until smooth.
Serve the chicken, jointed, with chips and lashings of the sauce.