| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hawaiian |
Hawaiian, Chicken |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
** 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”