Slice each hot dog into four segments; set aside.

 

Slice onions in half crosswise. Cut zucchini into 3/4" pieces. Thread hot dogs, onions, zucchini and cherry tomatoes on 12" skewers.

 

In a small mixing bowl, combine honey, pineapple juice and mustard; brush hot dogs and vegetables with sauce. If desired, kabobs may be marinated in the sauce and refrigerated up to 24 hours.

 

Cook on a medium-hot grill for 8 to 19 minutes; turn once during cooking and brush with sauce every 2 to 3 minutes.