1 8-1/4 oz. can crushed pineapple
3/4 cup packed brown sugar
3 tbsp. lemon juice
1 tbsp. prepared mustard
2 2-1/2 to 3-lb. ready to cook chickens, split in half lengthwise
1/2 cup cooking oil
1 1/2 tsp. salt

Drain pineapple and reserve 2 tbsp. syrup. Combine pineapple, reserved syrup, sugar, lemon juice, and mustard. Break wing, hip, and drumstick joints of chickens; twist wing tips under back. Brush chickens well with oil; season with salt and 1/4 tsp. pepper. Grill chickens over slow coals, bone side down, till bone side is well browned, 20 to 30 minutes. Turn chicken; grill till tender, about 30 minutes more. Turn and brush chickens often with glaze last 10 minutes. Serves 4.