Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c White wine vinegar 2 sm Yellow squash, halved
1/4 c Coarse grain mustard -lengthwise
3 tb Dried rosemary 2 sm Zucchinis, halved lengthwise
2 Broiler-fryers, split (2 to 2 sm Onions, halved
-2 1/2 Lb each) 2 sm Red bell peppers, halved and
1/2 md Size ripe pineapple ** -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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