Grilled Hot Dog Kabobs
A fun, family-friendly cookout meal made with hot dogs, fresh pineapple, bell pepper, and red onion threaded on skewers and glazed with barbecue sauce. Easy to customize and ready in about 30 minutes.
Ingredients
- 8 hot dogs cut into thirds
- 2 green bell peppers cut into 1-inch pieces
- 1/2 fresh pineapple cut into 1-inch chunks
- 1 large red onion cut into wedges, separated into two-layer stacks
- 1/2 cup barbecue sauce plus more for serving
Instructions
- Heat the grill to medium. If using wooden skewers, soak them in water for 30 to 60 minutes so they don't burn.
- Cut the green peppers and pineapple into roughly 1-inch pieces, about 24 of each. Cut the red onion into wedges, then separate into two-layer stacks so the pieces hold together on the skewer.
- Cut each hot dog into thirds (8 hot dogs makes 24 pieces, or 3 per skewer).
- Thread each skewer with hot dog, green pepper, pineapple, and a doubled stack of red onion. Repeat the pattern two more times so each skewer holds 3 of each. You'll have 8 loaded skewers.
- Grill the kabobs for about 4 minutes, flip, and grill another 4 minutes, until you see grill marks and the veggies begin to soften.
- Brush the kabobs all over with barbecue sauce. Grill 2 to 3 minutes more, flip, brush again, and grill a final 2 to 3 minutes, until the peppers and onions are crisp-tender and the sauce caramelizes. About 12 to 15 minutes total. Add more time before glazing with sauce if you like yours really charred and well done.
- Serve with extra barbecue sauce or ketchup on the side for dipping.
Notes
Add barbecue sauce only in the last few minutes so the sugar caramelizes instead of burning. For little kids, slide the food off the skewer before serving.
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