MARINADE
1/4 cup Olive oil
1/4 cup Red wine vinegar
2 teaspoons Sugar
10 milliliters Garlic -- mince
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; boneless, skinless -- cut 1x1" squares
APPETIZER SAUCE
1 cup Mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Garlic -- mince
2 teaspoons Dried tarragon
1/2 cup Pineapple juice
VEGETABLES
3 large Red bell peppers; 1/2x1"
2 large Green bell peppers; 1/2x1"
1 large Yellow onion; 1/2x1"
24 8" bamboo skewers -- soak in the fridge overnight.

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 cold.