For the Mexican Tropical Chile seasoning, pour 1 qt. water into a deep pot. Add 2/3 cup kosher salt and warm over high heat, stirring, until salt dissolves. Remove from heat and stir in 2 qts. cold water; 10 large garlic cloves, crushed; 1/4 cup ground ancho chiles; and 2 tbsp. dried Mexican oregano. Nest pan in ice water until cool. Stir in zest of 5 large limes, 1/2 cup lime juice, and 2/3 cup thawed frozen pineapple juice concentrate.
Accompaniments: Corn or flour tortillas, cilantro sprigs, lime wedges, and chopped white onion.
Recipe: Best Brined Roast Chicken