Tandoori chicken with pineapple salsa

Ingredients

• 4 (about 180g each) chicken breasts with the skin left on (use corn-fed chickens if available)
• 175ml natural yoghurt
• 1 tsp garam masala
• 1 tsp grated ginger
• 1 tsp crushed garlic
• 2 small red chillies, seeds removed, finely chopped
• 1 tbs chopped fresh mint
• 1/4 cup chopped fresh coriander
• 1/4 tsp turmeric
• 1 tbs mild curry powder
• 20ml (1 tbs) lime juice
• lime wedges, to serve
• pineapple salsa
• 1/2 ripe pineapple, peeled, core and eyes removed, cut into 1cm cubes
• 1 red onion, finely diced
• 1 small red capsicum, seeds and core removed, finely diced
• 1 small green capsicum, seeds and core removed, finely diced
• 2 tbs chopped fresh coriander
• 100ml rice wine vinegar
• 2 limes, zested, juiced
• 4 tbs caster sugar
• 2 red chillies, seeds removed, finely diced