Hawaiian Hot Dog (Printable Version)
# What You'll Need:
→ Hawaiian Relish Mix
01 -
1/2 cup fresh pineapple, chopped
02 -
1 1/2 cups diced English cucumber
03 -
6 tablespoons sugar
04 -
3 tablespoons pineapple juice
05 -
3 tablespoons vinegar
06 -
1/3 cup red onion, finely chopped
07 -
1/3 cup red bell pepper, chopped fine
08 -
1/2 teaspoon prepared mustard
09 -
2 tablespoons salt
10 -
1/4 teaspoon celery seed
11 -
Pinch of crushed red pepper flakes
→ Teriyaki Mayo Dip
12 -
2 tablespoons teriyaki sauce
13 -
1/2 cup mayo
→ Hot Dog Fixings
14 -
8 hot dogs
15 -
8 pineapple slices
16 -
8 toasted hot dog buns
17 -
8 slices crispy beef bacon, crumbled
# How to Make It:
01 -
Put chopped cucumber, onion, and red pepper in a large bowl with salt. Let it drain in a colander for about 60 minutes.
02 -
Rinse those salted veggies off well with cold water. Make sure you get all the water out.
03 -
Mix sugar, pineapple juice, vinegar, mustard, celery seeds, red pepper flakes, and pineapple in a clean bowl. Toss in the drained veggies and stir well. Chill it for an hour or up to three to get the flavor right.
04 -
Whip together mayo and teriyaki sauce in a small bowl until smooth. Keep it cold until you’re ready to use.
05 -
Cook bacon in a pan until it’s nice and crunchy. Drain on paper towels then crumble it up. Set it aside.
06 -
Heat up your grill to medium-high. Grill pineapple slices for 1 or 2 minutes on each side until you see those nice grill marks.
07 -
While you warm the hot dogs on the grill, toast the buns until they’re lightly browned.
08 -
Cut open the hot dog buns and put in a hot dog each. Add pineapple halves, a spoonful of the relish, a drizzle of the teriyaki mayo, and sprinkle plenty of crumbled bacon on top.
# Additional Tips:
01 -
Keep the relish cold for a few hours so it tastes its best and stays fresh.
02 -
Have all your toppings ready before you start building so you can work fast.