Hawaiian Hot Dogs with Grilled Pineapple and Teriyaki Mayo

• Meat

  • 8 Hot dog buns, gluten free
  • 8 Hot dogs - i used grimm's

• Produce

  • 1/2 Pineapple
  • 1 Red onions

• Condiments

  • 1/2 tbsp Lime juice
  • 1/4 cup Mayonnaise, real
  • 3 tbsp Teriyaki sauce

• Baking & Spices

  • 1 Pinch Sea salt

• Oils & Vinegars

  • 1 tsp Grape seed oil

Found on theendlessmeal.com

Description

Ingredients

• ½ pineapple, cut in half then sliced into ¼ inch thick rounds
• 1 teaspoon grape seed oil
• Optional: ½ teaspoon cayenne pepper
• 8 hot dogs - I used Grimms smokies (use vegan hot dogs for a vegan hot dog feast!)
• 8 hot dog buns (gluten free, if needed)
• ¼ cup real mayonnaise (NOT Miracle Whip!), sub vegan mayo if needed
• 3 tablespoons teriyaki sauce
• ½ tablespoon lime juice
• Pinch of sea salt
• Thinly sliced red onions, jalapeño peppers, cilantro

Directions

• Preheat your grill to high and oil the grate.
• Combine all the teriyaki mayo ingredients together in a small bowl and mix well.
• Toss the pineapple slices with the grape seed oil then grill until grill marks appear, about 2 minutes. Flip the pineapple slices over, sprinkle with cayenne pepper (if you like it spicy), then remove the pineapple from the grill.
• Turn the grill down to medium-high and BBQ the smokies until they are cooked through, 7-10 minutes, turning a few times. Lightly toast the buns on the grill for about 1 minute.
• Serve the hot dogs with slices of grilled pineapple, teriyaki mayo and some or all of the toppings.