Hawaiian Hot Dog Skewers

Ingredients

1 can pineapple chunks in juice 398 ml

2 green peppers

1 small red onion

12 Lesters original hot dogs, cut into thirds

For the barbecue sauce :

80 ml (1/3 cup) ketchup

80 ml (1/3 cup) brown sugar

60 ml (1/4 cup) soy sauce

15 ml (1 tablespoon) rice vinegar

2.5 ml (1/2 tsp.) garlic powder

IF USING BAMBOO SKEWERS, SOAK IN WATER FOR ABOUT 30 MINUTES BEFORE COOKING. REMOVE 60 ML (1/4 CUP) JUICE FROM CANNED PINEAPPLE. DRAIN PINEAPPLE CHUNKS. IN A BOWL, COMBINE PINEAPPLE JUICE AND BARBECUE SAUCE INGREDIENTS. CUT PEPPERS AND ONION INTO 3.5 CM (1 1/2") CUBES.
PLACE SAUSAGES, PEPPERS, ONION AND PINEAPPLE ON TWELVE SKEWERS, ALTERNATING THEM.
LINE A BAKING SHEET WITH ALUMINUM FOIL, THEN PLACE THE SKEWERS ON IT. BRUSH SKEWERS WITH A THIRD OF THE SAUCE. TURN OVEN TO BROIL. OR PREHEAT BBQ AND PLACE SKEWERS DIRECTLY ON THE GRILL.
BAKE SKEWERS FOR 6 TO 8 MINUTES, TURNING AND BRUSHING WITH HALF THE REMAINING SAUCE HALFWAY THROUGH COOKING, CHECKING OCCASIONALLY.
REMOVE FROM OVEN AND BRUSH WITH REMAINING SAUCE. SERVE ON A BED OF RICE (IF DESIRED)