Serves: 8
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* See note below.
* "Look for wooden skewers in your supermarket, in kitchen shops or Oriental food stores." 1. Drain juice into a 2-cup glass measuring cup from 1 can (15 oz.) pineapple chunks in juice. Set pineapple chunks aside until later. 2. Stir into the pineapple juice, 1/4 cup packed brown sugar, 1/4 cup cider vinegar, and 1 tablespoon soy sauce. Add 2 tablespoons cornstarch. With a fork, stir until mixture is smooth and no lumps of cornstarch remain. Cover with plastic wrap, folding one corner of wrap back so steam can escape while cooking. Set mixture aside until later. 3. Cut each crosswise into 4 pieces, 6 hot dogs. Cut in 1/8 -inch thick slices, 1 medium zucchini. 4. You will need 8 wooden skewers, each 12 inches long.
Stick on each skewer in the following order: 1 piece hot dog, 1 chunk pineapple, 1 slice zucchini, 1 piece hot dog, 1 chunk pineapple, 1 slice zucchini and end with 1 piece hot dog. Each skewer will have 3 pieces hot dog, 2 chunks pineapple and 2 slices zucchini.
Cover and refrigerate the rest of the pineapple and zucchini to eat another time.
5. Place 4 filled skewers on a microwavable bacon rack or plate. Lay a piece of waxed paper over the top.
6. Microwave at 100% power (700 watts) for 2 1/2 to 3 minutes or until hot dogs are plumped and split, and zucchini is soft.
Place cooked kabobs on a platter. Cover with foil. Microwave remaining 4 filled skewers the same way as above. When done, cover with foil.
7. Microwave pineapple juice mixture at 100% power for 1 1/2 minutes. Stir. Cover with plastic wrap again. Microwave at 100% power 1 minute longer or until thickened.
Spoon hot pineapple sauce over kabobs.
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