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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Taste of the islands Ingredients:
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 chicken breast, cut into strips |
2 (20 ounce) cans pineapple chunks |
2 bell peppers, cut into 3/4 inch pieces (red or green) |
Directions:
1. Heat the oven to 400. In a large plastic bag, combine the cereal, coconut and cayenne pepper. Set aside.
2. 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.
3. 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.
4. 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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