Hawaiian Hot Dog
1/4 Pineapple, sliced into ¼-inch thick rounds
1 Teaspoon Grape Seed Oil
1/2 Teaspoon Cayenne Pepper
4 Hot Dogs
4 Martin's Long Potato Rolls
For the teriyaki mayo:
1/4 Cup Mayonnaise
3 Tablespoons Teriyaki Sauce
1/2 Tablespoon Lime Juice
Pinch of Sea Salt
Thinly Sliced Red Onions
Preheat grill to high and oil the grate.
Combine teriyaki mayo ingredients together (mayonnaise, teriyaki sauce, lime juice, and sea salt) in a small bowl and mix well.
Toss the pineapple slices with the grape seed oil then grill until grill marks appear, about 2 minutes. Flip the pineapple slices over, sprinkle with cayenne pepper, then remove from the grill and cut into quarters.
Turn grill to medium-high and grill hot dogs until they are cooked through, about 7-10 minutes, rotating a few times. Lightly toast the buns on the grill for about 1 minute.
Serve hot dogs topped with grilled pineapple, teriyaki mayo, and additional toppings.
See our infographic for this recipe to get some great grilling tips!