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Hawaiian Chicken Strips
4 cups Rice Chex, crushed to 1 2/3 cups
1/2 cup flaked coconut
2 pinches cayenne pepper
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 lb. boneless/skinless chicken breasts, cut into 1/2-inch wide strips
2 20-oz cans pineapple chunks
2 red or green bell peppers, cut into 3/4 inch pieces
Instructions
Heat the oven to 400. In a large plastic bag, combine the cereal, coconut and cayenne pepper. Set aside. In a medium bowl, combine the mayonnaise, mustard, and honey. Stir the chicken strips into the mayonnaise mixture. Place the strips in the bag with the cereal mixture, a few at a time, and shake until well coated. Thread each strip onto a skewer with 2 chunks each of the pineapple and the bell pepper. Place the skewers on a rack in a shallow baking pan. Bake 15-20 minutes or until the strips are no longer pink in the center. Remove to a platter and serve.
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