Hawaiian Grilled Chicken

1/3 cup white wine vinegar
2 small red bell peppers, halved and
2 small onions, halved
2 small zucchinis, halved lengthwise
2 small Yellow squash, halved lengthwise
1/2 med. size ripe pineapple **
2 Broiler-fryers, split (2 to 2 1/2 Lb each)
3 Tbsp Dried rosemary
1/4 cup coarse grain mustard seed

** 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

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/