This Hawaiian Hot Dog Kebab post was created by me on behalf of Ball Park® brand. All opinions and text are my own.
When I think of hot dogs I picture ballparks, summer evenings, and quick family dinners. In my house they show up on the table several times a week because my kids adore them. Usually it’s a simple plate with a cooked hot dog, some pasta and veggies, and sometimes a bun. Recently I decided to make dinner a little more exciting with these Hawaiian hot dog kebabs — and they were a huge hit with everyone.
These kebabs are perfect for children to help assemble because there’s no raw meat to handle and the hot dogs are easy to slice with a child-safe knife. We used wooden skewers since they’re less sharp than metal ones; if you use wooden skewers, soak them in water beforehand to reduce charring. (My mom keeps hers in an old wine bottle — a handy tip.)
We choose Ball Park’s uncured hot dogs for this recipe. I try to limit preservatives when I can, especially in foods my kids eat often, and Ball Park Park’s Finest uncured hot dogs have become our go-to. They taste great and give me peace of mind when I serve them to the family.
To make these kebabs you only need Ball Park Park’s Finest hot dogs, fresh pineapple, a sweet onion, and teriyaki sauce if you want extra sweetness and glaze. The kids preferred theirs plain, but I like to baste mine with teriyaki for a sweet, caramelized finish. You can use a store-bought teriyaki or make a simple one at home.
Thread pineapple, onion, and hot dog pieces onto skewers in an alternating pattern, brush with teriyaki if desired, and grill over medium-high heat. Turn the skewers every few minutes so they cook evenly and develop some char. Finish with an extra brush of sauce after you remove them from the grill. They’re irresistible, so make plenty — they disappear fast. These kebabs are a fun, easy way to elevate a familiar family favorite.
Hawaiian Hot Dog Kebabs
Yield: 6
Ingredients
- 14 ounces Ball Park Park’s Finest uncured hot dogs cut into 1-1/2″ segments
- 2 cups fresh pineapple cut into 1-1/2″ chunks
- 1/2 sweet onion cut into 1-1/2″ chunks
- 1 cup teriyaki sauce optional
Instructions
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Skewer pineapple, onion, and hot dog pieces in an alternating pattern on grill-safe skewers. If you like, baste all sides with teriyaki sauce before grilling.
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Preheat grill to medium-high. Place skewers on the hot grill and turn every few minutes so all sides cook evenly and develop a bit of char. Transfer to a clean plate and brush with additional teriyaki sauce if desired before serving.
Notes
Soaking wooden skewers in water for at least 30 minutes before grilling helps prevent burning and splitting.
- Author: Andi
Want more fun hot dog ideas? Check these out!
This is a sponsored conversation written by me on behalf of Ball Park. The opinions and text are all mine.