Crunchy Hawaiian Chicken Strips

Heat the oven to 400 degrees F.

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 10-inch bamboo 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.