Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           white wine vinegar
     1/4  cup           coarse grain mustard
   3      tablespoons   dried rosemary
   2                    grill-fryers -- split (2 to
                        - 2 1/2 lb 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

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