Grilled Hawaiian Chicken With Pineapple And Vegetables Recipe

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.

nutrition data

346 calories, 13 grams fat, 19 grams carbohydrates, 39 grams protein per serving. This recipe is low in sodium.

reviews & comments

17 Unexpected Ways To Cook With Beer

Beer makes batters better, meat more tender, and sauces more flavorful.

17 AMAZING Ways To Cook With Jack Daniel's Whiskey

This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.