Preheat the oven to 200°C.
Remove the backbone, foot joints, and wing tips from the guinea fowl.
Press down on the breastbone to flatten the bird evenly.
Place the bird on a tray drizzled with 15ml oil and rub with remaining oil.
Rub a mixture of chilli, five-spice, salt, and pepper into the skin.
Roast the guinea fowl for 20 minutes.
Slice the pineapple into 1.5cm triangles and place in a bowl.
Add 1cm cucumber slices and pomegranate seeds to the pineapple.
Brush the bird with a honey and soy sauce mixture.
Roast for another 10 to 15 minutes until golden and cooked through.
Rest the meat and collect the tray juices, skimming off any fat.
Whisky lime juice into the tray juices to create a dressing.
Carve the bird and serve with the fruit, herbs, onion, and dressing.