Serves 8
Ingredients
½ pineapple, cut in half then sliced into ¼ inch thick rounds
1 teaspoon grape seed oil
Optional: ½ teaspoon cayenne pepper
8 hot dogs – I used Grimm’s smokies (use vegan hot dogs for a vegan hot dog feast!)
8 hot dog buns (gluten free, if needed)
For the teriyaki mayo:
¼ cup real mayonnaise (NOT Miracle Whip!), sub vegan mayo if needed
3 tablespoons teriyaki sauce
½ tablespoon lime juice
Pinch of sea salt
Toppings:
Thinly sliced red onions, jalapeño peppers, cilantro
Instructions
1. Preheat your grill to high and oil the grate.
2. Combine all the teriyaki mayo ingredients together in a small bowl and mix well.
3. Toss the pineapple slices with the grape seed oil then grill until grill marks appear, about 2 minutes. Flip the pineapple slices over, sprinkle with cayenne pepper (if you like it spicy), then remove the pineapple from the grill.
4. Turn the grill down to medium-high and BBQ the smokies until they are cooked through, 7-10 minutes, turning a few times. Lightly toast the buns on the grill for about 1 minute.
5. Serve the hot dogs with slices of grilled pineapple, teriyaki mayo and some or all of the toppings.
