Directions

1. Preheat your grill for high heat (450ºF) direct grilling.
2. Thread a skewer thought the center of the hot dog. Using a paring knife, starting at one end of the hot dog, slice down to the skewer at a 45º angle to the dog. Continue cutting down the hot dog, one long continuous cut, so that the cut spirals down the hot dog until you reach the other end of the dog. Remove the skewer.
3. To make the Luau Sauce, combine all ingredients and mix well.
4. Grill the hot dog until browned on all sides. The spiral cut will allow the dog to open up, creating more texture and crevices for the condiments to cling to the dog.
5. Place the hot dog in a bun. Top with the diced pineapple, green onion, Colonial Chile Crunch and Luau Sauce.