Hickory Quail and Pineapple

Grilling Time: 25-30 minutes
Main Food Grid and Half Food Grid

12 quail
Salt
1 teaspoon dried Tarragon
Pepper
2 teaspoon grated Lemon rind
1 stick Margarine
1 fresh Pineapple (peeled and cored)
Hot Pineapple Sauce
2 tablespoons cornstarch
2 teaspoons rum
1 teaspoon grated Orange rind
1 tablespoon soy sauce
1 tablespoon honey
1 20 oz. can of crushed Pineapple (drained and reserve juice)
Directions
Grilling Time: 25-30 minutes
Main Food Grid and Half Food Grid

12 quail                  Salt
1 teaspoon dried Tarragon            Pepper
2 teaspoon grated Lemon rind         1 stick Margarine
1 fresh Pineapple (peeled and cored)

Hot Pineapple Sauce
2 tablespoons cornstarch            2 teaspoons rum
1 teaspoon grated Orange rind         1 tablespoon soy sauce
1 tablespoon honey               
1 20 oz. can of crushed Pineapple (drained and reserve juice)

Place half rack in grill and preheat the Holland Grill. Cut quail in half lengthwise. Melt margarine, add tarragon and lemon rind mix well. Brush quail with margarine mixture. Salt and pepper to taste.

Place your favorite flav-o-bud in the bud tray. Place bud tray in back corner on top of drip pan in space between drip pan and flange of grill. Grill quail 15 minutes per side. During last 10 minutes place fresh pineapple on half grid. While quail is grilling, add cornstarch and three tablespoons of reserved pineapple juice in a medium saucepan, mix well. Add remaining juice, stir in rum, honey orange rind, soy sauce and crushed pineapple. Bring to a boil, stirring constantly. Remove from heat. Prepare platter with a bowl of hot pineapple sauce in the center. Arrange quail and pineapple slices around the bowl. Serve with wild rice.