Hawaiian Hot Dogs with Mango Salsa and Pineapple Mustard
Today it’s all about the dogs. Hawaiian-Style Hot Dogs, that is, with fresh spicy mango salsa and zippy pineapple mustard. It’s fun on a bun!
Summertime is a great time to “Go Hawaiian.” Even if you can’t jump on a plane and head to the islands, you can still have Hawaiian-style fun in your own backyard.
When you think of Hawaii, maybe hot dogs aren’t the first thing that come to mind. But I assure you, they are quite popular in the Land of Aloha. …With added Hawaiian flair.
Every time we’ve made the long haul to paradise, we hop off the plane and head straight to Puka Dog. Loaded with spicy condiments and fruity concoctions, Puka Dog’s hot dog recipes are a stroke of genius.
It’s been months since our last trip to Kauai, and I’ve been hurtin‘ for a Puka Dog, so today I decided to make my own.
You won’t see this Hawaiian-style hot dog recipe on any menu, but it is inspired by the Hawaiian method of piling tropical flavors on the dog.
I grilled my buns and polish sausage links, then made a fresh spicy mango salsa and Hawaiian-style sweet pineapple mustard for the top.
Layer fresh sliced avocado over these puppies and you have a meal fit for King Kamehameha!
This Hawaiian-style hot dog recipe would make a great addition to your 4th of July table, along with:
Have a happy and SAFE Independence Day!
Prep Time: 30 minutes
Cook Time: 8 minutes
Hawaiian-Style Hot Dogs with Mango Salsa and Pineapple Mustard
8 polish sausage links
8 hotdog buns
2 ripe avocados, sliced
For the Mango Salsa:
1 large ripe mango, peeled and diced
1/2 a small red onion, diced
1 small red bell pepper, seeded and diced
1/4 cup chopped cilantro
1 serrano chile, seeded and minced
1 Tb. olive oil
Salt and pepper
For the Pineapple Mustard:
2/3 cup chopped fresh pineapple
1/2 cup dijon mustard
1 Tb. honey
1 small garlic clove
Preheat the grill to high heat.
Diced and combine all the ingredients for the Mango salsa, Toss and set aside.
In the food processor, puree the pineapple chunks, garlic and dijon mustard until smooth.
Open the buns and grill face-down for 1 minute. Remove from heat.
Grill the sausages for 5-8 minutes, rotating for even char marks.
Place the sausages on the buns and top with mango salsa, pineapple mustard and fresh sliced avocado.