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

Name: Jake's Keawe-smoked Chicken Halves served with Jake's Smoked Pineapple-Mango Salsa
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 1 serving (half a chicken)
Cuisine: mexican
Ingredients: Whole chickens, cut in halves; 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

Recipe courtesy of Jake Newlon

Watch how to make this recipe.

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

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Level: Easy
Yield: 1 serving (half a chicken)

Total: 2 hr 20 min
Prep: 20 min
Cook: 2 hr

Level: Easy
Yield: 1 serving (half a chicken)

Total: 2 hr 20 min
Prep: 20 min
Cook: 2 hr

Ingredients

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

Directions

Special equipment:

keawe-fired smoker

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.