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| 1/3 Tasse | white wine vinegar |
| 1/4 Tasse | Coarse grain mustard |
| 3 Esslöffel | rosemary dried |
| 2 | Broiler-fryers, split (2 to 2 1/2 Lb each) |
| 1/2 mittel | Size ripe pineapple ** |
| 2 klein | Yellow squash, halved lengthwise |
| 2 klein | Zucchinis, halved lengthwise |
| 2 klein | onions halved |
| 2 klein | Red bell peppers, halved and seeded |
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** 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.
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