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. Take the pineapple and vegetables off the smoker, chop
them into small bite-size pieces for the salsa and combine in a bowl. Add the chopped cilantro
, red wine vinegar
and sweet chili sauce, to taste, and mix everything together. Serve the pineapple-mango salsa
right over the smoked chicken
halves, or on the side.