Cut 1 pound of hot dogs into thirds alternate on 6-8 skewers with pineapple chunks and sweet pickle slices, weaving bacon strips around them. Combine 1/2 cup each firmly packed brown sugar and pineapple juice, 1/4 cup vinegar and 2 tablespoons mustard; brush over kabobs. Broil or grill 5-10 minutes, turning frequently and brushing with sauce.