Grilled Hawaiian Chicken With Pineapple And Vegetables
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
1/3 cup white wine vinegar
2 small red bell peppers, halved and
2 small onions, halved
2 small zucchinis, halved lengthwise
2 small yellow squash, halved lengthwise
1/2 medium size ripe pineapple **
2 broiler-fryer chickens, split (2 to 2 1/2 lb each)
3 tablespoons dried rosemary
1/4 cup coarse grain mustard seed
Directions:
** 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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1155/Hawaiian-Grilled-Chicken84520.shtml
Recipe ID: 55304
Nutrition:
per serving: 346 calories, 13g fat, 19g carbohydrates, 39g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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