1/3 c White wine vinegar
1/4 c Coarse grain mustard
3 tb Dried rosemary
2 Broiler-fryers, split (2 to
-2 1/2 Lb 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.
