
Serves 4
This tangy hot dog packs a punch full of flavor – dogs will never be the same again.
INGREDIENTS
- 2 tablespoons olive oil
- 1 red onion, sliced thinly
- 8 strips bacon, cooked, crispy & crumbled
- 4 slices fresh pineapple, 1/2'' slices cut lengthways
- 4 Kosher beef hot dogs, sliced down middle leaving a hinge – aka butterflied
- 4 hot dog buns
- 6 tablespoons Kewpie (Japanese) mayonnaise
- 4 tablespoons J.E.S Teriyaki sauce
DIRECTIONS
- In large skillet on medium heat add oil and cook red onion about 10 minutes, or until beautifully softened
- Pre-heat griddle or skillet on medium heat, and cook hot dogs and pineapple slices, until each have good grill marks – about 5 minutes each side
- Grill buns in pan until golden then build hot dogs: bun, 1.5 tablespoons kewpie mayo, tablespoon of teriyaki, hot dog, pineapple, bacon and top with red onions
- Eat happily, and thank me later…