Hot Dogs With Pineapple Bacon Chipotle Slaw Food

HOT DOGS WITH SPICY PINEAPPLE RELISH

Steps:

• Heat olive oil in a saute pan over medium-high heat. Add the onions, red and yellow peppers and jalapeño, then add some salt and pepper to taste, and cook, stirring, until translucent, 6 to 8 minutes. Add the pineapple, honey, mustard seeds and lime zest and juice and cook until the sauce reduces and becomes thick in consistency, 5 to 8 minutes more. Remove from heat and add chopped fresh herbs to finish.
• Preheat grill to 450 to 500 degrees F.
• Grill hot dogs until they have nice grill marks. Meanwhile, grill the hot dog buns.
• Place hot dogs in the buns and spoon pineapple relish on top.

HOT DOGS WITH PINEAPPLE BACON CHIPOTLE SLAW

Steps:

• Combine green cabbage, red cabbage, pineapple, carrot, bacon, red onion, and parsley in a large bowl.
• Whisk mayonnaise, apple cider vinegar, chipotle puree, sugar, honey, Dijon mustard, onion powder, garlic powder, celery salt, salt, and pepper in a bowl until well combined. Pour over the cabbage mixture and toss well. Let stand for at least 15 minutes before serving.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill hot dogs until golden brown on all sides, about 7 minutes total. Transfer to a plate. Place buns cut-side down on the grill and grill until lightly golden brown, about 20 seconds.
• Place hot dogs in the buns and top with cabbage slaw.

FOOTLONG WEST VIRGINIA-STYLE HOT DOGS WITH BOURBON-BACON SLAW

Steps:

• Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout.
• Place each hot dog in a bun, then top with a generous amount of the Chili, Bourbon-Bacon Slaw and yellow mustard.
• In a stockpot or Dutch oven, combine the beef (do not brown first), chili powder, sugar, salt, pepper, garlic salt, tomato sauce, tomato paste, onion and 2 cups water. Mix until combined, then add the bay leaves. Bring to a simmer, lower the heat to medium low, cover and simmer for about 2 hours.
• Stir in the vinegar and simmer another 30 minutes.
• In a small bowl, combine the mayonnaise, brown sugar, bourbon, mustard, chili powder, garlic powder, salt, pepper and lime juice. Pour the dressing over the coleslaw mix in a large bowl and toss to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Just before serving, stir in the bacon.

GRILLED SWINEAPPLE DOGS RECIPE BY TASTY

Steps:

• Preheat a grill or grill plate to medium-low heat.
• Sprinkle the paprika, garlic powder, chili powder, onion powder black pepper, and salt over the pineapple spears in a bowl. Mix until they are completely coated.
• Lay a slice of bacon at a slight diagonal angle on your work surface. Lay a second slice above it making sure they slightly overlapped in the middle.
• Place one hot dog and one thin pineapple spear near the bottom part of the first slice of bacon. Tuck the end of the bacon around the hot dog and pineapple and roll across the counter until they are completely encased. Use toothpicks if needed to get a tight seal.
• Place the hot dogs on the grill and cook gently until the bacon is crispy and the pineapple and hot dog are heated through, about 40 minutes. Flip halfway through.
• Place into hot dog buns, top with barbecue sauce, minced red onion, and minced jalapeño (optional).
• Enjoy!

HOT DOGS WITH PINEAPPLE BACON CHIPOTLE SLAW

Steps:

• Combine green cabbage, red cabbage, pineapple, carrot, bacon, red onion, and parsley in a large bowl.
• Whisk mayonnaise, apple cider vinegar, chipotle puree, sugar, honey, Dijon mustard, onion powder, garlic powder, celery salt, salt, and pepper in a bowl until well combined. Pour over the cabbage mixture and toss well. Let stand for at least 15 minutes before serving.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill hot dogs until golden brown on all sides, about 7 minutes total. Transfer to a plate. Place buns cut-side down on the grill and grill until lightly golden brown, about 20 seconds.
• Place hot dogs in the buns and top with cabbage slaw.