Shelly's Recipe

HAWAIIAN CHICKEN STRIPS

Category: Chicken

4 cups Rice Chex cereal, crushed to 1 2/3 cups
1/4 cup flaked coconut
2 dashes cayenne pepper
1/2 cup mayonnaise
1 tbsp Dijon mustard and honey
1 lb skinless, boneless chicken, cut into 30 1/2 inch strips
2 (20 oz) cans pineapple chunks
2 red or green bell peppers, cut into 3/4 inch pieces
Bamboo skewers

Preheat oven to 400. In a large plastic bag, combine first 3 ingredients.

In a medium bowl, combine next 3 ingredients. Stir chicken strips in mixture and place strips in bag with cereal mixture, a few pieces at a time; shake until well coated. Thread each strip onto skewer with 3 chunks each of pineapple and bell pepper. Place skewers on a rack in a shallow baking pan. (At this point, they can be prepared a day in advance, covered and refrigerated. Cooking time may need to be increased.)

Bake for 15-20 miutes or until strips are no longer pink in center. Serve immediately.