Recipe - Hawaiian Grilled Chicken

1/3 cup White wine vinegar
One fourth cup Coarse grain mustard
3 tablespoon Dried rosemary
2 Broilerfryers, split (2 to
2 One half Lb each)
One half md Size ripe pineapple **
2 small Yellow squash, halved
lengthwise
2 small Zucchinis, halved lengthwise
2 small Onions, halved
2 small Red bell peppers, halved and
seeded

** Cut pineapple lengthwise into 4 pieces, remove core but leave rind on.

In a small bowl, combine vinegar, mustard, and rosemary. Brush chicken on
both sides with 2 tablespoons of the marinade. Let stand 30 minutes or
refrigerate at least 1 hour or overnight. If refrigerated overnight,
remove 30 minutes before grilling. Place chicken on grill about 6 inches
from lowglowing coals. Grill, turning and basting with reserved marinade,
30 to 50 minutes, or until juices run clear when pierced with a knife.
About 10 minutes before chicken is done, place pineapple and vegetables on
grill; brush with marinade. Cook 3 to 4 minutes; turn. Brush with
marinade; heat 5 minutes longer or until hot.

1001 HOME IDEAS MAGAZINE; April 1990

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini