1/3 c white wine vinegar
1/4 c coarse grain mustard
3 T rosemary, dried
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
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.