Description
Juicy hot dogs topped with grilled pineapple, diced red onions, jalapeños, and a creamy teriyaki mayo, all nestled in toasted buns for a tropical twist on a cookout classic.
Ingredients
Scale
- 6 hot dogs
- 6 brioche or potato buns
- 6 pineapple slices (fresh or canned)
- 1 small red onion, finely diced
- 2 jalapeños, thinly sliced
- 1/2 cup mayonnaise
- 3 tablespoons teriyaki sauce
- 1 tablespoon olive oil
- Pinch of salt
- 2 green onions, finely chopped (optional)
Instructions
- Preheat your grill or grill pan to medium-high heat. Clean and lightly oil the grates.
- In a small bowl, combine mayonnaise and teriyaki sauce. Mix until smooth and chill in the fridge.
- Brush pineapple slices with olive oil and sprinkle with a pinch of salt. Grill until charred and caramelized on both sides.
- Grill the hot dogs until browned and heated through. Toast the buns until golden.
- Spread teriyaki mayo on the inside of each toasted bun.
- Place one hot dog into each bun. Top with grilled pineapple, diced red onion, and sliced jalapeños.
- Drizzle with extra teriyaki mayo and garnish with chopped green onions if desired.
- Serve immediately while hot and enjoy!
Notes
- For a milder version, swap jalapeños with sweet bell peppers.
- Chill the mayo sauce for 10 minutes to thicken before drizzling.
- Leftover pineapple and sauce can be used in stir-fries or wraps.
Nutrition
- Serving Size: 1 hot dog
- Calories: 430
- Sugar: 7g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 45mg
Keywords: Hawaiian hot dog, tropical hot dog, grilled pineapple hot dog, teriyaki hot dog, summer BBQ recipe