Begin by soaking wooden skewers in water for at least 20 minutes to prevent burning on the grill. While they soak, prepare all your ingredients: cut the hot dogs into 1-inch rounds, cut the red onion into 1-inch chunks, deseed both bell peppers and cut them into 1-inch squares, and cut the fresh pineapple into 1-inch chunks. Having everything prepped and ready before you start assembling and grilling ensures a smooth cooking process.

In a small bowl, combine the BBQ sauce, ketchup, soy sauce, rice vinegar, honey, chili powder, and garlic powder. Whisk everything together until smooth and well combined. I like to let this mixture sit for a minute to allow the flavors to meld together—it makes a noticeable difference in the final glaze. Set this glaze aside until you're ready to brush it on the skewers.

Remove the soaked skewers from water and begin threading the ingredients onto each skewer. I recommend alternating between hot dog pieces, onion chunks, bell peppers, and pineapple to ensure even cooking and balanced flavor in every bite. Leave about 1 inch of space at each end of the skewer for safe handling on the grill.

Heat your grill to medium-high temperature (around 375-400°F if using a gas grill). Allow it to preheat for about 5 minutes until the grates are hot. Oil the grill grates well by rubbing them with an oiled paper towel or brush to prevent the kabobs from sticking.

Place the assembled kabobs directly on the oiled grill grates. Grill for about 8 minutes total, turning every 2 minutes to ensure even cooking and nice char marks on all sides. After the first flip, begin brushing the glaze from Step 2 onto the kabobs, adding more with each turn. The hot dogs will heat through, the peppers and onions will soften slightly with a light char, and the pineapple will caramelize and develop deep sweetness.

Transfer the kabobs to a serving platter and let them rest for 1-2 minutes. The residual heat will finish cooking any pieces that need it, and this brief rest allows the flavors to settle. Serve immediately with your favorite side dishes while the kabobs are still warm and the glaze is tacky and flavorful.