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

• 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

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

chickens, pineapple, red bell pepper, red onion, cilantro, red wine vinegar, sweet chili sauce

Taken from www.foodnetwork.com/recipes/jakes-keawe-smoked-chicken-halves-served-with-jakes-smoked-pineapple-mango-salsa-recipe.html (may not work)