Source: Olive Garden

Marinade
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons granulated sugar
10 garlic cloves, 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 into 1-inch squares

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 wax paper until an even thickness of 3/16 inch overall. Cut the chicken breast meat into 1-inch squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain.

Appetizer Sauce
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon garlic, minced
2 teaspoons dried tarragon
1/2 cup pineapple juice

Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold.

Vegetables
3 large red bell peppers, cut 1/2 x 1 inch
    72 strips
2 large green bell peppers, cut 1/2 x 1-inch
    48 strips
1 large yellow onion, cut 1/2 x 1-inch
24 (8-inch) bamboo skewers, soaked in
    water in the refrigerator overnight

Assemble Spiedies 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 guest, with dipping sauce, about 1/4 cup per serving.