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

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