Hawaiian grilled chicken

Yield: 4 Servings

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 ** 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