Grilled Hot Dog and Fruit Kabobs Recipe

Grilled Hot Dog and Fruit KabobsPhoto Credit: The National Hot Dog and Sausage CouncilGrilled Hot Dog and Fruit Kabobs


  • 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).

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