Hawaiian Hot Dogs
By Rebecca Firkser
Yields:
8 serving(s)
Total Time:
20 mins
Jump to recipeHalf the fun of eating a hot dog is loading it up with all kinds of toppings. This time we took a tropical approach. The pineapple salsa combats the spice from sriracha, creating a perfect balance of flavor and texture.
Pro tip: Grilling the King's Hawaiian Original Hawaiian Sweet Hot Dog Buns makes the buttery bun even more irresistible
Made it? Let us know how it went in the comment section below!
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Ingredients
For The Hot Dogs
- 8
- 8
hot dogs, split lengthwise (be careful not to cut all the way through)
For The Pineapple Salsa
- 2 cups
fresh pineapple, finely chopped
- 1/2
small red onion, finely chopped
- 1/2 cup
freshly chopped cilantro, plus more for serving
- 3 Tbsp.
fresh lime juice
Kosher Salt
For The Spicy Mayo
- 1/2 cup
mayonnaise
- 1/4 cup
Sriracha
- 1 Tbsp.
fresh lime juice (optional)
Kosher Salt
Directions
- Step 1Make the pineapple salsa: In a small bowl, toss together pineapple, onion, cilantro, and lime juice. Season with salt and set aside.
- Step 2Make the spicy mayo: In another small bowl, whisk together mayonnaise, Sriracha, and lime juice, if adding. Season with salt and set aside.
- Step 3Heat a grill or grill pan over medium heat. Split King's Hawaiian Original Hawaiian Sweet Hot Dog Buns and toast as desired. Set aside.
- Step 4Place hot dogs on grill or grill pan and cook for about 3 minutes, or until grill marks appear.
- Step 5Place hot dogs in buns, then top with pineapple salsa, and drizzle with spicy mayo. Garnish with more cilantro before serving.
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