Recipe courtesy of Jake Newlon

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

  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Cook: 2 hr
  • Yield: 1 serving (half a chicken)
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Whole chickens, cut in halves

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


Special equipment:
keawe-fired smoker
  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. 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.

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