Hawaiian Grilled Chicken
1/3 cup white wine vinegar
1/4 cup coarse grain mustard
3 tablespoon dried rosemary
2 broiler-fryers, split (2 to 2 1/2 l; b each)
1/2 medium size ripe pineapple **
2 small yellow squash, halved lengthwise
2 small zucchinis, halved lengthwise
2 small onions, halved
2 small 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.

Yield: 4 servings

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