Hawaiian Grilled Chicken

Hawaiian Grilled Chicken

Yield: 4 Servings

1/3 c  white wine vinegar

1/4 c  coarse grain mustard

3 T  rosemary,Dried

2 broiler-fryers,split (2 to

-2 1/2 l,b each)

1/2 md size ripe pineapple **

2 sm yellow squash,halved

-lengthwise

2 sm zucchinis,halved lengthwise

2 sm onions,halved

2 sm 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 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.