Olive Garden Chicken Spiedies

Marinade
1/4 c Olive oil
1/4 c Red wine vinegar
2 ts Sugar
10 Garlic mince
1 t Dijon mustard
1/2 ts Salt
1/2 ts Pepper
1/2 ts Dried tarragon
1/2 ts Dried oregano
1 1/2 lb Chicken breasts bone, skin cut 1x1" squares
Appetizer sauce
1 c Mayonnaise
2 ts Dijon mustard
1 t Garlic mince
2 ts Dried tarragon
1/2 c Pineapple juice
Vegetables
3 lg Red bell peppers 1/2x1" 72 strips
2 lg Green bell peppers 1/2x1" 48 strips
1 lg Yellow onion 1/2x1"; 96 strips
24 8" bamboo skewers soak in the fridge over-nigh

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. Source: The Olive Garden.