Yield: 6 to 8

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 1½ -inch pieces
8 (12-inch) metal or wooden skewers (if using wooden, soak in cold water for 30
minutes)
1 tablespoon honey

Directions:

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. 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.
3. Alternately thread hot dogs, apples, pears and pineapple on skewers. Liberally brush assembled kabobs with mustard mixture.
4. Mix remaining 1/4 cup mustard with honey and reserved 2 tablespoons pineapple juice. Save for a dipping sauce.
5. 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 2½ minutes. Cook until hot dogs reach an internal temperature of 165 degrees F, about 8 to10 minutes.
6. Serve kabobs with mustard dipping sauce.