2/3 c. unsweetened pineapple juice
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 sliced
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 pureed marinade. Arrange chicken parts in disposable aluminum roasting pan; grill over hot coals until tender, basting occasionally with pureed marinade. Transfer chicken and pan juices to serving platter. In small saucepan bring remaining marinade to a boil; serve with chicken. May also substitute turkey for chicken.