1/3 cup white wine vinegar
1/4 cup coarse grain mustard
3 tablespoon dried rosemary
2 broiler-fryers -- split (2 to
- 1 lb each)
1/2 medium size ripe pineapple **
2 small yellow squash -- halved
2 small zucchinis -- halved lengthwise
2 small onions -- halved
2 small red bell peppers -- halved and
Instructions:
** 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 low-glowing 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
