Hawaiian Style Hot Dog

INGREDIENTS

The Spicy Sesame Teriyaki Aioli

  • ½ cup of mayonnaise
  • 4 tablespoons of gluten free sesame teriyaki sauce (we used Organicville)
  • juice from 1/2 lime
  • sriracha to taste 
  • salt to taste

The Hot Dogs

  • 1 cup of pineapple cut into small triangles
  • hot dogs
  • Canyon Bakehouse Gluten Free Hot Dog Buns
  • Toppings: cilantro, radish, jalapeno peppers

 

DIRECTIONS

  1. Cook the pineapple in a pan on the stovetop for about 10 minutes.
  2. On the grill, cook your hotdogs and, if desired, warm up your Canyon Gluten Free Bakehouse Hotdog Buns.
  3. Remove the dogs and buns from the grill when complete and add your sauce and toppings.
Tags: summer, grilling, BBQ
Hot Dog Buns
Hot Dog Buns