1/3 cup margarine
1/3 cup white sugar
1 cup distilled white vinegar
2 teaspoons lemon juice
1 cup water
1 (3 ounce) can crushed pineapple, drained
2 lemons, sliced
1 (8 ounce) can canned pineapple with juice
1 tablespoon ground cinnamon
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
1/2 teaspoon lemon extract
1 cup chopped pecans
In a medium bowl, mix margarine, sugar, vinegar, lemon juice, water, pineapple, lemon slices, crushed pineapple, lemon peel, marjoram, basil, marjoram and basil. Add pecans and stir. Cover and refrigerate overnight.
Preheat grill for high heat and lightly oil grate.
Lightly oil grate. Heat 1/3 cup margarine on top of grill. Grill chicken for about 5 minutes on each side, turning once. Brush with butter mixture, turning once and brushing with sugar and lemon extract. Grill uncovered for about 5 minutes, turning once. Drain well and brush with pink food coloring.
Place chicken pieces on grill, brush with marinade, turning once. Brush with butter mixture and coconut. Grill for about 5 minutes, turning once. Grill uncovered for about 5 minutes, brush with butter mixture, coconut and pineapple.
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