Nutrition per serving may change if servings are adjusted.
3 97% fat-free beef franks, such as Hebrew National brand, cut into 1-inch pieces
½ of a medium fresh pineapple, cut into 1-inch pieces
4 medium green onions, cut into 1½- to 2-inch pieces
½ cup no-salt-added ketchup
¼ cup cider vinegar
¼ cup honey
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dry mustard
Thread beef frank pieces, pineapple pieces and green onion pieces onto skewers, leaving ¼ inch between pieces.
In a small saucepan, combine ketchup, cider vinegar, honey, onion powder, garlic powder, chili powder and dry mustard. Cook over medium heat until gently boiling; reduce heat. Simmer gently, uncovered, about 5 minutes or until slightly thickened. Measure ½ cup of the sauce to use in this recipe (see Tips). Brush skewers with sauce.
For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat 5 to 6 minutes or just until pineapple is tender and beef frank pieces are heated through, turning once or twice and brushing frequently with the sauce. Pass any remaining sauce.
Tips: If using wooden skewers, soak in enough water to cover 30 minutes; drain before using.
Store the remaining sauce in a covered airtight container in the refrigerator up to 2 weeks. Use as a brush-on for grilled vegetables or chicken breasts.