Hawaiian Grilled Chicken

Recipe Ingredients

1/3 cup	78ml	White wine vinegar
1/4 cup	59ml	Coarse grain mustard
3 tablespoons	45ml	Dried rosemary
2		Broiler-fryers - split (2 to
		- 1 lb each)
1/2		Size ripe pineapple ** (medium)
2		Yellow squash - halved (small)
2		Zucchinis - halved lengthwise (small)
2		Onions - halved (small)
2		Red bell peppers - halved and (small)

Recipe 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

Source:
Shelia Lukins "parade" 11-17-1996

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