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

Ingredients

• 1 serving chickens whole cut in halves
• 1 serving cilantro leaves chopped
• 1  pineapple peeled cut in 1/2
• 1  bell pepper red cut in 1/2
• 1  onion red peeled cut in 1/2
• 1 serving red wine vinegar 
• 1 serving chili sauce sweet

Equipment

• bowl

Directions

1. Special equipment: keawe-fired smoker
2. Place chicken pieces on keawe-fired smoker for about 2 hours at 170 to 200 degrees F.
3. Place the pineapple and vegetables for the salsa on smoker for 1 hour. Take the pineapple and vegetables off the smoker, chop them into small bite-size pieces for the salsa and combine in a bowl.
4. Add the chopped cilantro, red wine vinegar and sweet chili sauce, to taste, and mix everything together.
5. Serve the pineapple-mango salsa right over the smoked chicken halves, or on the side.