Delicious Hawaiian Hot Dog Recipe with Pineapple and Bacon (Print version)
Smoky grilled hot dogs topped with crisp bacon, juicy pineapple relish, and a sweet-savory teriyaki drizzle.
# Ingredients:
For the hot dogs
01 -
6 all-beef hot dogs
02 -
6 slices thin-cut bacon
03 -
6 Hawaiian-style hot dog buns
04 -
1 tablespoon neutral oil for the grill grates
05 -
1/3 cup (80 ml) teriyaki sauce
For the pineapple relish
06 -
1/2 fresh pineapple, peeled, cored, and cut into spears
07 -
1/3 cup (45 g) finely diced red onion
08 -
1 small jalapeno, seeded and minced
09 -
2 tablespoons chopped fresh cilantro
10 -
1 tablespoon fresh lime juice
11 -
1 teaspoon honey
12 -
1/4 teaspoon kosher salt
For serving
13 -
2 tablespoons sliced green onion or chives
14 -
Extra teriyaki sauce, as needed
# Instructions:
01 -
Preheat a grill for medium heat with one direct heat zone and one indirect heat zone. Lightly oil the grates.
02 -
Place the pineapple spears over direct heat and grill for 2-3 minutes per side, until lightly charred. Transfer to a board and let cool for a few minutes.
03 -
Chop the grilled pineapple into small pieces. Stir it with red onion, jalapeno, cilantro, lime juice, honey, and salt.
04 -
Wrap one slice of bacon around each hot dog, securing both ends with toothpicks. Keep the bacon snug but not stretched so it cooks evenly.
05 -
Place the wrapped hot dogs over indirect heat. Cook for 12-16 minutes, turning often, until the bacon is rendered and browned.
06 -
Brush the hot dogs lightly with teriyaki sauce and move them over direct heat for 1-2 minutes, turning carefully. Toast the buns cut-side down for about 30 seconds.
07 -
Remove the toothpicks. Place each hot dog in a toasted bun, spoon pineapple relish over the top, drizzle with more teriyaki sauce, and finish with green onion or chives.
# Good to know:
01 -
Use thin-cut bacon so it crisps before the hot dogs overcook.
02 -
The pineapple relish can be made up to 1 day ahead.
03 -
Best served right after grilling while the bacon is crisp.