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