Just about everyone loves a classic hot dog. There's just something so simple and nostalgic about them; you can remember a time you were eating a dog watching the home team. As delicious as the classic hot dog is with traditional toppings like ketchup, mustard and relish, it's fun to mix it up with something a little unexpected. We're still going to keep it simple, but throw in some Island flavor and make Hawaiian Bacon Dogs. I might normally say to bacon wrap the hot dogs, but these Uncured Bacon Dogs from Vermont Smoke & Cure have bacon on the inside. Pretty cool, right? (Of course, feel free to use a "tofu pup", and artificial bacon bits if you're a non-carnivore.)
Pineapple and onions are made for bacon, so it all goes together deliciously. A quick sauté of the onions and pineapple intensifies their flavor. If you were cooking out on your grill, you could definitely grill pineapple and onion slices by first brushing them with a little bit of oil.
Best of all, the whole thing is done in about 15 minutes; perfect for a family treat in a hurry!
- ½ pineapple sliced into ¼" dice
- ½ red onion chopped
- canola oil
- 6 Vermont Smoke & Cure Bacon Hot Dogs or your favorite hot dogs
- 6 hot dog buns
- Heat some oil in a skillet over medium-high heat. Sauté onions until they soften, then add the pineapple and cook for a few minutes until it starts to get a little color. Season with a little salt and pepper, remove from heat and set aside.
- Score the hot dogs with a few spiral shaped slices with a sharp knife. Heat skillet over high heat with a thin layer of oil. Cook the dogs on each side until they start to brown and are warm all the way through.
- Serve the hot dogs in the buns topped with the pineapple, red onions and garnished with cilantro. Serve with Hawaiian style kettle potato chips.
This post was written in partnership with Vermont Smoke & Cure. All thoughts and opinions are my own.