• Preheat the oven to 350 degrees Fahrenheit or 176 degrees celsius. Line the roasting pan with oil, unless you're using a non-stick pan then it's optional.
• Cleanup and remove excess fat from the chicken.
• Season the inside and outside of the chicken with salt, pepper, and seasoned salt.
• Stuff the chicken with (pineapple, potatoes, chili peppers, garlic, and ginger) Optional: You can add some dried parsley to the stuffings.
• Tie legs and sew the cavity with a needle and thread. If not, try using a toothpick.
• Place the remaining ginger, garlic, potatoes, pineapple, and onion at the bottom of the roasting pan to create a bedding for the chicken.
• Add chicken to the bedding. ( I like to place my chicken on the belly, for me, the breast which has less fat becomes juicier, versus if it was facing upwards)
• Roast for 1 hour and 30 minutes at 350 degrees Fahrenheit or 176 degrees celsius.

Making the Glaze

• In the meantime make your glaze. In a saucepan on medium to high heat, add pineapple juice, garlic, chili peppers, ginger, brown sugar, and apple cider vinegar. Bring to a boil and cook for 15 minutes until the sauce reduces and gets thicker.

Basting the Chicken

• Remove the chicken and baste with the pineapple glaze. Put back in the oven for another 15 minutes. After, broil chicken for 5 minutes to get a nice brown color.
• Cut chicken in quarts to serve.