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Print this Recipe    Chicken Strips 05

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 pound boneless, skinless chicken breasts, cut into 1/2-inch wide strips
1 fresh pineapple, cut into 1-inch chunks or 2 20-oz cans pineapple chunks
2 red or green bell peppers, cut into 3/4 inch pieces

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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6 of 8 people found the following review helpful:
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Hawaiian Chicken Strips, January 2, 2005 - 02:19 PM
Reviewer: Kayla from Rhode Island
Wonderful! Tasty! It will have you going back for seconds and thirds. Bye, Bye diet! Your friends will all ask you for the recipe. Great as Kabobs or thrown together in a crockpot.

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