Hawaiian Grilled Chicken
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.
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)