Skewered Doggies

1 package Kosher hot dogs (or brats)

1 package hot dog buns

1 pound small boiling onions

1 pound zucchini squash

1 pint cherry tomatoes

1/2 cup honey

1/4 cup bbq sauce

1/4 cup pineapple juice

2 tablespoons yellow mustard

Heat charcoal or gas grill to medium-high. Slice each hot dog into four pieces; set aside. Slice onions in half crosswise. Cut zucchini into 3/4-inch pieces. Thread hot dogs, onions, zucchini and cherry tomatoes onto flat 12-inch skewers.

In small mixing bowl, combine honey, pineapple juice and mustard; brush hot dogs and vegetables with sauce. (Kabobs may be marinated in the sauce, refrigerated up to 24 hours, if desired).

Cook on medium-hot grill for 8 to 9 minutes; turn once during cooking and brush with sauce every 2 to 3 minutes.

Serves 8