Jakes Keawe Smoked Chicken Halves Served With Jakes Smoked Pineapple Mango Salsa Recipes

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PINEAPPLE MANGO SALSA



Pineapple Mango Salsa image

Provided by Food Network

Categories     condiment

Time 20m

Yield 10 to 12 servings (about 1 quart)

Number Of Ingredients 10

2 cups diced fresh pineapple
2 cups diced fresh mango
1 cup diced red bell pepper
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh lime juice
Pinch cayenne pepper
Pinch ground cumin
Pinch sea salt
1 jalapeno, seeded and diced
One 5-ounce bag blue corn tortilla chips, for dipping

Steps:

  • Gently mix the mango, pineapple, bell pepper, cilantro, lime juice, jalapeno, cayenne, cumin and salt in a medium to large mixing bowl.

JAKE'S KEAWE-SMOKED CHICKEN HALVES SERVED WITH JAKE'S SMOKED PINEAPPLE-MANGO SALSA



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

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 1 serving (half a chicken)

Number Of Ingredients 7

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

Steps:

  • 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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