Hawaiian Hot Dogs Recipes

HAWAIIAN HOT DOGS

Steps:

• Fire up your grill for direct cooking.
• Brush the onion and pineapple rings with a bit of olive oil and grill, flipping once, until nicely charred and starting to soften.
• Remove, and let cool just slightly. Chop and place in a medium bowl.
• Add sugar, salt and cayenne to the bowl and toss to coast.
• Grill dogs and toast buns as desired. Serve topped with the onion and pineapple mixture.

HAWAIIAN HOT DOG SURPRISE

Steps:

• Place hot dog pieces, pineapple, brown sugar, white sugar and baked beans into a slow cooker. Cook on high for 15 minutes, turn down to low, and let simmer for another 15 minutes, or until ready to serve. This dish can be kept on low all day.

HAWAIIAN HOT DOGS

Steps:

• Slit each hotdog almost in half lengthwise, leaving it in still one piece but opened up like a book.
• Use about 1 rounded teaspoon of crushed pineapple in each hotdog. Close the hotdog, surrounding the pineapple and wrap with a piece of bacon. Secure both ends with a pointed end toothpick and grill until bacon is semi-crisp.
• I think that the buns are optional, particularly if you are doing the low carb thing, but they do make it easier to eat and hold all the other goodies like pickle relish, mustard and salsa.
• Of late, I have been partially cooking the bacon ahead of time and then wrapping it around the filled hotdog. If you do it that way, you can always place the filled tubes of joy in a covered baking dish and put them in the over @ 350 degrees for 15-20 minutes.

HAWAIIAN HOT DOG

Steps:

• Cut all fruit and vegetables into large pieces and lightly grill with salt and pepper.
• Cut grilled items into 1/2 inch cubes and add to a large bowl.
• Mix all ingredients in Hawaiian Salsa recipe in a bowl.
• Toast KING'S HAWAIIAN Hot Dog Buns and set aside.
• Grill hot dogs and build with salsa topping last.

GOURMET HAWAIIAN HOT DOGS WITH TERIYAKI AIOLI

Steps:

• To make the teriyaki aioli, combine garlic and salt in a small bowl until a paste forms. Add in the teriyaki sauce to the mayonnaise. Then, whisk in mayonnaise, olive oil, and lemon juice. Season to taste with kosher salt and pepper. (NOTE: You can make this aioli one day ahead. Keep refrigerated until ready to use.)
• Preheat barbecue. Brush pineapple slices with olive oil on both sides to prevent them from sticking to the grill. Place pineapple and hot dogs on the barbecue and grill until pineapple is nicely glazed and the hot dogs are cooked through and browned on the outside, about 7-9 minutes. If the pineapple is done first, remove the slices from the grill and set aside.
• Place one cheese slice on each hot dog. Close the barbecue for 1-2 minutes to let the cheese melt.
• Lightly brush the inside of your hot dog buns with olive oil and place on grill for 1-2 minutes.
• Remove hot dog buns from grill and place on a serving platter. Insert one hot dog into each bun and top with grilled pineapple, chopped mango, jalapeño peppers, diced tomatoes and sliced red onions. Drizzle with teriyaki aioli and serve immediately with extra sauce on the side for dipping.