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.
- 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
- Light and preheat a grill over medium-high.
- 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.
- 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.
- Main Dishes, BBQ
- North American
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