Cut apple and pear quarters into thick wedges. Then cut each wedge in half. Measure 2 tablespoons pineapple juice and reserve in a small bowl. Pour pineapple chunks and remaining juice into a 9 by 12-inch pan. Add apples and pears to juice and toss to coat all surfaces. (This will prevent the fruit from turning brown). Add 1/4-cup mustard and hot dog pieces. Stir to coat all surfaces. Alternately thread hot dogs, apples, pears and pineapple on skewers. Liberally brush assembled kabobs with mustard mixture. Mix remaining 1/4 cup mustard with honey and reserved 2 tablespoons pineapple juice. Save for a dipping sauce. On a preheated grill or broiler, cook kabobs using the direct heat method. Cook, using medium-high heat, about 5 inches from heat. Turn a quarter of a turn every 2 to 2 1/2 minutes. Cook until hot dogs reach an internal temperature of 165ºF, about 8 to 10 minutes. Serve kabobs with mustard dipping sauce.