GRILLED 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 use
1 (16-ounce) package hot dogs, cut in 1 1/2-inch pieces
8 (12-inch) metal or wooden skewers (if using wooden, soak in cold water for 30 minutes)
1 tablespoon honey
Cut apple and pear quarters into thick wedges. Then cut each wedge in half.
Measure 2 tablespoons pineapple juice and reserve in a small bowl. Pour pineapple chunks and remaining juice into a 9x12-inch pan. 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.
Alternately thread hot dogs, apples, pears and pineapple on skewers. Liberally brush assembled kabobs with mustard mixture.
Mix remaining 1/4 cup mustard with honey and reserved 2 tablespoons pineapple juice. Save for a dipping sauce.
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 1/2 minutes. Cook until hot dogs reach an internal temperature of 165 degrees F, about 8 to10 minutes.
Serve kabobs with reserved mustard dipping sauce.
Source: National Hot Dog and Sausage Council |