Grilled hot dogs topped with teriyaki pineapple, bell peppers, and onions served on toasted outdoor buns!
Course: Entrée
Cuisine: Hawaiian
Servings: 8
Ingredients
1/2fresh pineapplepeeled, cored and sliced
1/2 red bell peppersseeds and veins removed
1/2green bell peppersseeds and veins removed
1/2yellow bell peppersseeds and veins removed
1med.red onionthickly sliced
1/2c.Yoshida’s teriyaki marinade & cooking sauce
8bun lengthall-beef hot dogs
8hot dog buns
butter for buns
Instructions
Prep everything before you begin. Preheat a grill to medium.
Place the pineapple rings, pepper halves, and onion slices (keep the onion slices intact, try not to separate them) on the grill, brushing both sides with teriyaki sauce. Grill until tender, about 6-8 minutes then remove from grill. Dice the pineapple, peppers, and onions.
Meanwhile, grill the hot dogs alongside the pineapple, peppers, and onions until they are warmed through and begin to char.
Lightly butter the hot dog buns and toast on the grill alongside the hot dogs, fruit, and veggies over indirect heat.
Serve the hot dogs in toasted buns topped with grilled pineapple, peppers, and onion drizzled with more teriyaki sauce if desired.