Grilled Hot Dog and Fruit Kabobs Recipe

Photo Credit: The National Hot Dog and Sausage CouncilGrilled Hot Dog and Fruit Kabobs

Ingredients

• 1 medium tart crisp apple (such as Gala), quartered and cored
• 1 medium crisp pear, quartered and cored
• 1 (8-ounce) can pineapple chunks in natural juices
• 1/2 cup sweet honey mustard, divided

• 1 (16-ounce) package hot dogs, cut in 11/2 -inch pieces
• 8 (12-inch) metal or wooden skewers (if using wooden, soak in cold water for 30 minutes)
• 1 tablespoon honey

How to make it 

• 1

  Cut apple and pear quarters into thick wedges. Then cut each wedge in half.
• 2

  Measure 2 tablespoons pineapple juice and reserve in a small bowl. Pour pineapple chunks and remaining juice into a 9 X 12-inch pan.
• 3

  Add apples and pears to juice and toss to coat all surfaces. (This will prevent the fruit from turning brown). Add 1/4-cup mustard and hot dog pieces. Stir to coat all surfaces.
• 4

  Alternately thread hot dogs, apples, pears and pineapple on skewers. Liberally brush assembled kabobs with mustard mixture.
• 5

  Mix remaining 1/4 cup mustard with honey and reserved 2 tablespoons pineapple juice. Save for a dipping sauce.
• 6

  On a preheated grill or broiler, cook kabobs using the direct heat method. Cook, using medium-high heat, about 5 inches from heat. Turn a quarter of a turn every 2 to 2 ½ minutes. Cook until hot dogs reach an internal temperature of 165°F, about 8 to10 minutes.
• 7

  Serve kabobs with mustard dipping sauce. Yield 6-8.

Want more hot dog ideas? Check out 6 Hot Dog Recipes (Plus: 2 Irresistible Dips).