Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***WALDINE VAN GEFFEN VGHC42A***
                        marinade
     1/4  cup           olive oil
     1/4  cup           red wine vinegar
   2      teaspoons     sugar
  10      milliliters   garlic -- 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 1x1"
                        squares
                        appetizer 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; 1/2x1" -- 72 strips
   2      large         green bell peppers; 1/2x1" -- 48 strips
   1      large         yellow onion; 1/2x1" -- 96
  24      8"            bamboo skewers--soaked in the
                        fridge overnight

Preparation:

MARINADE-Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breast between sheets of waxed peper until an even thickness of 3/16" overall. Cut the chicken breast meat into 1" squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain. SPIEDIES-Assemble 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 quest, with dipping sauce, about 1/4 c per serving. SAUCE-Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve col