Jake's Keawe-smoked Chicken Halves served with Jake's Smoked Pineapple-Mango Salsa

1. 1

   Place chicken pieces on keawe-fired smoker for about 2 hours at 170 to 200 degrees F. Place the pineapple and vegetables for the salsa on smoker for 1 hour.

2. 2

   Take the pineapple and vegetables off the smoker, chop them into small bite-size pieces for the salsa and combine in a bowl.

3. 3

   Add the chopped cilantro, red wine vinegar and sweet chili sauce, to taste, and mix everything together.

4. 4

   Serve the pineapple-mango salsa right over the smoked chicken halves, or on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.