- 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
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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