- 6 low-fat hot dogs (I used Oscar Myer 98% low fat)
- Cherry tomatoes (enough for 6 kabobs)
- Pineapple chunks (juice drained). You may want to reserve the juice and use in the Pineapple-Apple Chicken Fettuccine recipe)
- Wooden skewers
- Optional: onion pieces
Soak wooden skewers in water for 15-20 minutes to prevent burning. Cut each hot dog into 5 sections.
Skewer the tomatoes, pineapple and hot dogs, alternating on the skewer. A grill pan works best, if you don’t have one, use a large skillet. Spray the pan with non-stick cooking oil over medium high heat.
Place kabobs in pan (they may not all fit at once) and cook covered for 4 minutes. Remove cover (aluminum foil works well for a cover) and turn with tongs. Cook the other side for an additional 3-4 minutes. You want the tomatoes to be soft and everything slightly blackened from the heat.
Plate up and serve. Recipe makes 6 skewers. Each skewers is in the neighborhood of 85 calories.