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2/3 c. unsweetened pineapple
1/4 c. teriyaki sauce
1/4 c. rice vinegar
1 Tbsp. plus 1 tsp. honey
1 Tbsp. plus 1 tsp. mustard
1 garlic clove, sliced
1-inch ginger root, pared and
3 lb. chicken, skinned

In bowl combine all ingredients except chicken; add
chicken and toss to coat. Cover bowl and refrigerate for at
least 8 hours, occasionally tossing chicken in marinade.
Remove chicken from marinade; remove and discard garlic and
ginger. In blender container puree marinade. Arrange chicken
parts in disposable aluminum roasting pan, grill over hot coals
until tender, basting occasionally with puree marinade.
Transfer chicken and pan juices to serving platter. In small
saucepan bring remaining marinade to a boil; serve with chick-
en. May also substitute chicken with turkey.

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