Preparation:
** 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 |
