Photograph by Yuki Sugiura; Recipe by Ixta Belfrage

The combination of sweet and savoury in this recipe, from Ixta Belfrage's new cookbook Mexcla, is perfect. There is no greater union than that of pork and pineapple; the pork here comes in the form of ’nduja, a spreadable chili-spiked sausage from Calabria. Add chicken, pineapple, chipotle and tangerine to the mix and you’ve got yourself a party.

Marinate the chicken up to two days ahead, but don’t mix in the onion and garlic until ready to bake.