Hawaiian Dog Food

HAWAIIAN HOT DOGS

Hawaiian Hot Dogs image

My ex-father-in law introduced me to these many years ago, so now I am sharing, I could not believe that this was not already posted. Pardise on a bun!

Provided by Mean Mary

Categories < 30 Mins

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 5

Ingredients

1 package ball park frank (or your favorite kind)
1 (8 ounce) can crushed pineapple, drained
1/2 lb bacon, use the regular length kind, not the 12 oz size
condiments, of your choice
hot dog bun

Steps:

Slit each hotdog almost in half lengthwise, leaving it in still one piece but opened up like a book.
Use about 1 rounded teaspoon of crushed pineapple in each hotdog. Close the hotdog, surrounding the pineapple and wrap with a piece of bacon. Secure both ends with a pointed end toothpick and grill until bacon is semi-crisp.
I think that the buns are optional, particularly if you are doing the low carb thing, but they do make it easier to eat and hold all the other goodies like pickle relish, mustard and salsa.
Of late, I have been partially cooking the bacon ahead of time and then wrapping it around the filled hotdog. If you do it that way, you can always place the filled tubes of joy in a covered baking dish and put them in the over @ 350 degrees for 15-20 minutes.

HAWAIIAN DOG

Hawaiian Dog image

Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Frank and Beans, Mexican Charred-Corn Dog, Reuben Dog, and Banh Mi Dog.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 7

Ingredients

Pineapple wedges
Red onion rounds
Sugar
Salt
Cayenne pepper
Buns
Hot dogs

Steps:

Lightly oil pineapple wedges and red onion rounds and grill until tender. Chop and season with sugar, salt, and cayenne pepper. Place cooked hot dogs in buns and top with pineapple mixture.

HAWAIIAN HOT DOG

Hawaiian Hot Dog image

Provided by Food Network

Time 40m

Yield 10 sevings

Number Of Ingredients 11

Ingredients

10 hot dogs
10 KING'S HAWAIIAN Hot Dog Buns
6 sweet peppers assorted colors
1 cup of 1/2 inch cubed grilled mango
1/2 of a grilled onion cubed into 1/2 inch pieces
1/4 of a fresh grilled pineapple cubed into 1/2 inch pieces
1/4 cup chopped Italian parsley
1 teaspoon honey
1/2 teaspoon Cajun seasoning
2 teaspoons green onions
Salt and pepper to taste

Steps:

Cut all fruit and vegetables into large pieces and lightly grill with salt and pepper.
Cut grilled items into 1/2 inch cubes and add to a large bowl.
Mix all ingredients in Hawaiian Salsa recipe in a bowl.
Toast KING'S HAWAIIAN Hot Dog Buns and set aside.
Grill hot dogs and build with salsa topping last.

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Poi. The staple and traditional filler starch dish in Hawaiian cuisine is something known as poi. Poi is a thick paste made from taro root (similar to a yam or potato but with a starchy-er flavor) that is either steamed or baked and pounded.
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Kalua pig. Another giant of Hawaiian cuisine is the famous pork dish known as Kalua Pig. Cooked in an underground oven (known as an imu), the pork slow roasts so it becomes extremely tender and retains a remarkable smoky flavor.
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Grill the Bar-S Hot Dogs to preference (on the grill or on the stove). Cook the hot dogs to 140 Degrees internal temperature. Set aside.
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In a medium bowl, combine the pineapple, red onion, jalapeno, lime juice and cilantro. Mix well. Refrigerate until serving time.
Wrap each hot dog in a slice of bacon, overlapping slightly. Secure the loose end with a toothpick. Grill, turning occasionally, until the bacon is crisp and the hot dog is heated through.
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