Tropical Hot Dogs Recipe

by Susannah Chen 2

I'm no Joey Chestnut, however the warm Summer weather has left me a little crazy for hot dogs. My favorite frank to eat is one that's been dressed up, Chicago-style, but since the authentic specialty toppings aren't always easy to obtain on the West Coast, I went a different route this past weekend.

This tropical topping doesn't contain any of the same ingredients, yet it nonetheless achieves a similarly sweet, salty, sour, and spicy quality. Use all-natural hot dogs and buns, and you've got yourself a far less processed version of the ballpark hot dog. The best part? It takes minutes to make. For the ridiculously easy recipe, read more.

Adapted from Real Simple

Tropical Hot Dogs

Ingredients

4 beef franks
4 hot dog buns, split and lightly brushed with oil or butter
1/2 cup chopped fresh pineapple
1/4 cup Peppadews or other sweet red peppers
1/2 cup fresh cilantro leaves, roughly chopped

Directions

1. Light and preheat a grill over medium-high.
2. Using tongs, add hot dogs and buns to the grill, grilling until heated through and slightly charred, about 2 minutes per side for franks, and a minute for buns.
3. Place the hot dogs inside the bun, and top with the pineapple, peppers, and cilantro leaves, dividing equally between all four dogs. Serve immediately.

Makes 4 hot dogs.

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