Sweet, salty, savory and umami. The Hawaiian Dog has got flavor for days!
The hot dog is a staple of the BBQ cookout, but often overlooked for its simplicity. Well, there's more than one way to make a dog, and with the right ingredients you can a turn a boring ol' hot dog into the most popular protein at the party!
WHAT YOU'LL LOVE
- Combining mayonnaise, Bourbon-aki sauce, and Sriracha in a set ratio builds a Luau Sauce with sweet, savory, and spicy notes all in one condiment, rather than needing three separate sauces on the table
- Spiraling the hot dog around a skewer opens it into one continuous ridged shape once grilled, giving every bite more surface area for toppings to grip
- Grilling until browned on all sides lets the spiral's ridges catch char in more places than a plain, uncut hot dog would develop
- Layering pineapple and green onion on top of the sauced hot dog rather than mixing them in keeps each topping distinct, so the sweet, savory, and fresh elements stay separate until the first bite
Category
Entree
Cuisine
American
Servings
8
Prep Time
5 minutes
Cook Time
15 minutes
Calories
361
Introducing the Hawaiian Dog – the pinnacle of flavor! Sweet, salty, savory and umami, it's got flavor for days, guaranteed to make your BBQ the talk of the town. Take your cookout to the next level with this delicious treat: the perfect combination of classic hot dog and flavorful, unique ingredients.
Ingredients
- Hot dogs
- Fresh pineapple, diced
- Green onion
-
Colonial Chile Crunch
- Hot dog buns
- 4 parts mayonnaise
-
2 parts Kim’s Gourmet Bourbon-aki Sauce
- 1 part Sriracha
For the Luau Sauce:
Directions
- Preheat your grill for high heat (450ºF) direct grilling.
- 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.
- To make the Luau Sauce, combine all ingredients and mix well.
- 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.
- Place the hot dog in a bun. Top with the diced pineapple, green onion, Colonial Chile Crunch and Luau Sauce.
Recipe Note
Recipe FAQ
Why combine mayonnaise, Bourbon-aki sauce, and Sriracha in a specific ratio for the Luau Sauce?
Mixing all three in one sauce covers sweet, savory, and spicy in a single condiment, rather than requiring several separate sauces to hit the same range of flavor.
Why spiral-cut the hot dog around a skewer instead of leaving it whole?
Cutting one continuous spiral down the length of the dog opens it into a ridged shape once the skewer is removed and it hits the grill, giving every bite more surface area for the sauce and toppings to grip.
Why grill the hot dog until browned on all sides rather than just heating it through?
The spiral shape exposes more surface to direct heat than a plain hot dog would, letting the ridges pick up char in more places across the whole length.
Why layer the pineapple and green onion on top of the sauced hot dog instead of mixing everything together first?
Keeping the toppings distinct means the sweet pineapple, savory sauce, and fresh onion each register separately in the first bite, rather than blending into one uniform flavor before it's even assembled.
How indoor-friendly is this recipe?
5 out of 5 — a hot cast iron skillet or grill pan on the stovetop can brown the spiraled hot dog exactly the way an outdoor grill does here.
Recipe Highlights
Three-part Luau Sauce: Covers sweet, savory, and spicy in one condiment.
Spiral-cut shaping: Opens the hot dog into a ridged shape for better topping contact.
Full-surface browning: Builds char across more of the dog than a plain cut would.
Layered, unmixed toppings: Keeps each flavor distinct until the first bite.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.75 oz
- per serving
- Calories
- 361
- Carbs
- 27 grams
- Protein
- 13 grams
- Fat
- 22 grams
- Sodium
- 1069 milligrams
