Printable Area
Jake's Keawe-smoked Chicken Halves served with Jake's Smoked Pineapple-Mango Salsa
Recipe courtesy Jake Newlon
- Total Time:
- 2 hr 20 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 2 hr
- Level:
- Easy
- Yield:
- 1 serving (half a chicken)
Ingredients
- PINEAPPLE-MANGO SALSA:
- 1 pineapple, peeled and cut in 1/2
- 1 red bell pepper cut in 1/2
- 1 red onion, peeled and cut in 1/2
- Chopped cilantro leaves
- Red wine vinegar
- Sweet chili sauce
Directions
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.