Hawaiian Dog (Print-Friendly Version)
# What You'll Need:
→ Relish Mix
01 -
1/2 teaspoon crushed red pepper flakes
02 -
3 tablespoons pineapple juice
03 -
6 tablespoons sugar
04 -
1/3 cup finely chopped red bell pepper
05 -
1/3 cup finely chopped red onion
06 -
1/2 cup pineapple chunks, fresh
07 -
1 1/2 cups diced English cucumber
08 -
1/4 teaspoon celery seeds
09 -
3 tablespoons vinegar
10 -
2 tablespoons salt
11 -
1/2 teaspoon prepared mustard
→ Teriyaki Mayo Dip
12 -
1/2 cup mayonnaise
13 -
2 tablespoons teriyaki sauce
→ Dog Toppings
14 -
8 toasted hot dog buns
15 -
8 pineapple rings
16 -
8 hot dogs
17 -
8 slices crispy beef bacon, crumbled
# Step-by-Step Directions:
01 -
Mix together chopped cucumber, red pepper, and onion with the salt in a big bowl. Put them in a colander to let the water drip out for about an hour.
02 -
Rinse the salted veggies well with cold water and then pat them dry to get rid of any moisture.
03 -
In a clean bowl, stir pineapple, sugar, pineapple juice, mustard, vinegar, celery seeds, and those red pepper flakes together. Mix in your drained veggies. Put it in the fridge for one to three hours so the flavors come together.
04 -
Blend mayo and teriyaki sauce until smooth in a small bowl. Keep it chilly till you're ready to dip.
05 -
Fry the bacon over medium heat until it’s crispy. Drain on paper towels and crumble it up. Set aside for later.
06 -
Fire up your grill to medium-high heat. Grill each pineapple slice for a couple of minutes on both sides until you get those grill lines.
07 -
While warming the dogs on the grill, toast your buns until they have a light color and some crunch.
08 -
Open the buns and put in a grilled hot dog. Top each with grilled pineapple, a scoop of the chilled relish, a swirl of teriyaki mayo, and finish with lots of crumbled bacon.
# Helpful Notes:
01 -
Chill the relish for a few hours so it tastes fresh and flavorful.
02 -
Get all your toppings prepped before you start assembling so it's quick and easy.