Fundog Hotdog Kabobs - cooking recipe

Ingredients

1 package skewers
1 (16 ounce) package hot dogs, cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
1 green bell pepper, cut into bite-size pieces
12 pearl onions
1 (8 ounce) can pineapple chunks, drained
12 grape tomatoes
12 miniature dill pickles

Preparation

Soak skewers in a bowl of water for about 30 minutes; drain.
Preheat an outdoor grill for low heat and lightly oil the grate.
Thread hot dog pieces, red bell pepper pieces, green bell pepper pieces, onions, pineapple chunks, grape tomatoes, and dill pickles onto the skewers.
Grill kabobs on the preheated grill, turning frequently, until lightly browned, about 15 minutes.