Here’s a recipe contributed by Rachael Silverstein (for whom the courtesy was www.sheknows.com). Reposted from here.
To celebrate this week’s warm weather and Hot Diggity’s smokin’ dogs, we’re sending you and your buds to Hawaii. Your taste buds, that is.
“Frankfurters.” “Weenies.” Whatever you call ‘em, hot dogs are a classic treat. They’re the perfect addition to your family barbecue, your annual camping trip, or your Phillies season tickets. But why eat it naked when you can dress it up? It’s time to teach your old dog some new tricks. Sure, he can high five…but can he hang ten?
(Oh, and don’t even think about eating this on an ordinary hot dog bun. Only Liscio’s rolls can withstand the paradisiacal goodness.)
1 pound pork hot dogs
8 Liscio’s hot dog rolls
1/4 cup sweet BBQ sauce
1 fresh pineapple – peeled, cored, diced
4 tablespoons shredded coconut
1. Preheat grill to medium-high. Grill hot dogs until fully cooked through.
2. Place buns on grill, split-side down and grill for 1 to 2 minutes to toast and warm through.
3. Spread an even amount of BBQ sauce on buns and top with hot dogs. Spoon pineapple over top of dogs and sprinkle with coconut.
4. Close your eyes, kick your feet up, and ride the flavor wave.
(Makes 8 servings)
Pete Band says: “I love hot dogs and pineapples and ketchup and BBQ sauce and bread and coconut. Oh wait that’s all the ingredients in this meal! Wahoo!”
Josh Band says: “I like bread! I’m an easy to please-y!”
King Alon says: “Hmmm can we do this vegetarian?…”
Dr. Lemonade says: “Alon, what’s a matter… chicken?!?!”