Hawaiian Hot Dog Recipe

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This Hawaiian Hot Dog wants you to march into every grilling holiday like you’re 8 years old again and you don’t even know what the holiday is about—only that it means hot dogs. And you love hot dogs, and you’ve eaten so many of them throughout your life that the only way to honor hot dogs and grilling holidays is to try something new this year. But, please, no arguing about what does and doesn’t go on a hot dog. Just make sure you’re cooking them up on your favorite Char-Broil grill.

PREP TIME

25 mins

COOK TIME

30 mins

SERVINGS

5

Ingredients

  • 1/2 cup mayonnaise
  • 2 Tbsp sriracha
  • 1 lb bacon, divided
  • 1/2 red onion, halved & thinly sliced
  • 1/2 red cabbage, cored & thinly sliced
  • 1 Tbsp garlic powder
  • 2 tsp salt
  • 2 tsp pepper
  • 5 Tbsp apple cider vinegar, divided
  • 5 jumbo beef hot dogs

  • BBQ Sauce of choice
  • Freshly diced pineapple, for topping
  • Freshly sliced jalapeños, for topping

Hawaiian Hot Dog sitting in between two other hot dogs

COOKING INSTRUCTIONS:
Hawaiian Hot Dog

  1. To make Sriracha Mayo: In a small bowl, mix together mayonnaise and sriracha until well-combined. Chill until ready to use.
  2. To make Quick Kraut: Set aside 5 slices of bacon. Dice the remainder of the pound of bacon. Add bacon to a large pan over medium heat. Render bacon fat until bacon is crispy. Stir in onion and cabbage and cook until cabbage starts to wilt. Stir in 2 Tbsp vinegar, garlic powder, salt, and pepper, then cook for another 4-5 minutes. Remove from heat. Let cool for a half hour. Stir in remaining 3 Tbsp vinegar and 1 Tbsp oil into cabbage mixture. Set aside.
  3. Preheat grill to medium-high heat.
  4. To wrap each hot dog in bacon: starting at one end of the hot dog, wrap the bacon in a corkscrew-like fashion so that you evenly and completely cover the hot dog—make sure the bacon is taught (but don’t tear it!).
  5. To cook hot dogs: If you have a 3 or 4-burner grill, turn off the center burner(s) while leaving the other burners at the same position. If you have a 2-burner grill, turn off one side then increase the heat on the burning grill as needed. Grill hot dogs on indirect heat for 10-12 mins (flipping hot dogs as needed), or until bacon is fully cooked through. About halfway through cooking process, begin brushing hot dogs evenly with bbq sauce after each flip. Remove hot dogs from grill and set aside.
  6. To build each hot dog: Layer each bun with Quick Kraut, bacon-wrapped hot dog, pineapple, jalapeño, then Sriracha Mayo—all to taste. Enjoy!

PAIRINGS:
Hawaiian Hot Dog

American IPA

Rosé Garnacha

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