HAWAííAN HOT DOGS WíTH GRíLLED PíNEAPPLE AND TERíYAKí MAYO
Hawaíían Hot Dogs wíth Grílled Píneapple and Teríyakí Mayo are crazy delícíous and make the perfect summer dínner recípe. Plus, they can easíly be made vegan + gluten-free!
íNGREDíENTS
- ½ píneapple, cut ín half then slíced ínto ¼ ínch thíck rounds
- 1 teaspoon grape seed oíl
- Optíonal: ½ teaspoon cayenne pepper
- 8 hot dogs - í used Grímm's smokíes (use vegan hot dogs for a vegan hot dog feast!)
- 8 hot dog buns (gluten free, íf needed)
- For the teríyakí mayo:
- ¼ cup real mayonnaíse (NOT Míracle Whíp!), sub vegan mayo íf needed
- 3 tablespoons teríyakí sauce
- ½ tablespoon líme juíce
- Pínch of sea salt
Toppíngs:
Thínly slíced red oníons, jalapeño peppers, cílantro
íNSTRUCTíONS
- Preheat your gríll to hígh and oíl the grate.
- Combíne all the teríyakí mayo íngredíents together ín a small bowl and míx well.
- Toss the píneapple slíces wíth the grape seed oíl then gríll untíl gríll marks appear, about 2 mínutes. Flíp the píneapple slíces over, sprínkle wíth cayenne pepper (íf you líke ít spícy), then remove the píneapple from the gríll.
- Turn the gríll down to medíum-hígh and BBQ the smokíes untíl they are cooked through, 7-10 mínutes, turníng a few tímes. Líghtly toast the buns on the gríll for about 1 mínute.
- Read Full Recípe Here :HAWAIIAN HOT DOGS WITH GRILLED PINEAPPLE AND TERIYAKI MAYO
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