---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Hawaiian Grilled Chicken
 Categories: Hawaiian, Chicken
      Yield: 4 servings
 
    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.
  
  1001 HOME IDEAS MAGAZINE; April 1990
 
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