Ingredients
- 1 cored pineapple, sliced into 1/2 rounds
- 1/2 to 1 cup teriyaki sauce, divided
- 8 hot dogs
- 8 hot dog buns
- 8 slices of bacon (not thick-cut)
- 1 bunch green onions, sliced
- 8 ounces pepper jack cheese, shredded
Preparation
Step 1
Preheat grill to medium-high heat. Spray grates with cooking spray and place pineapple rings on the grill. Cook for just a few minutes (2-3 minutes) on each side, allowing grill marks to form. Remove from the grill and dice into small pieces. In a small bowl, toss pineapple pieces with some of the Teriyaki adding 1 tablespoon of the Teriyaki sauce at a time (add until pineapple is coated well, about 3-5 tablespoons total). Set aside.
Wrap each hot dog with one slice of bacon, securing them with one toothpick on each end. Spray grill with non-stick spray again and place hot dogs on the grill. Cook until nice and crispy, but not burned (about 15-25 minutes), rotating the hot dogs often. In the last 5 minutes of cooking baste the hot dogs with the remaining Teriyaki Sauce (be sure to coat all sides). Remove from grill.
To assemble hot dogs: Place bacon wrapped hot dog into a bun. Top with a generous amount of pepper jack cheese and a heaping spoonful of teriyaki pineapple. If desired, place in a 350° oven for a few minutes to melt the cheese. Top with a sprinkle of green onions and serve.