Before you start doing anything else, soak 8 to 10 medium-length bamboo skewers in a pan of warm water for at least 15 minutes. This will prevent them from incinerating when you grill the kebabs.
In a small bowl, stir together the reserved pineapple juice, soy sauce, brown sugar and vinegar. Set aside.
Now, find a child. Working with one skewer at a time, have him string the hot dog chunks alternately with the pineapple chunks and pepper squares. As each skewer is filled, have him arrange them on a plate. Don't interfere. If he decides to skewer all the hot dog chunks on one stick, so be it.
If you're brave, grill the kebabs on the barbecue over medium heat, basting with the pineapple-soy mixture, until heated through and lightly browned. Turn over to cook both sides evenly. If you prefer, you can, instead, arrange the kebabs on a baking sheet and broil in the oven.
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