Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | White wine vinegar |
| ¼ cup | Coarse grain mustard |
| 3 tablespoons | Dried rosemary |
| 2 | Broiler-fryers, split (2 to 2 1/2 Lb each) |
| ½ medium | Size ripe pineapple ** |
| 2 smalls | Yellow squash, halved lengthwise |
| 2 smalls | Zucchinis, halved lengthwise |
| 2 smalls | Onions, halved |
| 2 smalls | 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.
1001 HOME IDEAS MAGAZINE; April 1990