Olive Garden Chicken Spiedies

Ingredients

Marinade
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons granulated sugar
10 cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 pounds chicken breasts, boned,
skinned, cut into 1-inch squares
all ingredients except the chic
Sauce
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon garlic, minced
2 teaspoons dried tarragon
1/2 cup pineapple juice
VEGETABLES:
3 large red bell peppers, cut 1/2 x 1 inch 72 strips
2 large green bell peppers, cut 1/2 x 1-inch 48 strips
1 large yellow onion, cut 1/2 x 1-inch24 (8-inch) bamboo skewers, soaked in
in the refrigerator overnight

Instructions

Add all ingredients except the chic]ken to a non-aluminum mixing bowl and mix
thoroughly until the sugar and salt are completely dissolved. Pound the chicken
breast between sheets of wax paper until an even thickness of 3/16 inch overall.
Cut the chicken breast meat into 1-inch squares and add to the marinade,
covering completely. Allow to marinate for 2 hours, refrigerated. Remove from
the marinade after 2 hours and drain.
Appetizer Sauce
Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors.
Serve cold.
Assemble Spiedies in the following order: red bell pepper, onion, chicken (folded
into "C" shape on the skewer), green bell pepper, onion, chicken, alternately,
finishing with a red pepper strip after the 4th piece of chicken on each skewer.
Spread the skewered items out on each skewer, so they will cook quickly. Place
the Spiedies on a grill or a griddle and cook approximately 1 minute per side,
turning 4 times. Adjust the timing according to your equipment's heat output.
Serve immediately, 4 per guest, with dipping sauce, about 1/4 cup per serving.