Hawaiian teriyaki hot dogs
Grilled franks brushed with a quick homemade teriyaki glaze, tucked into sweet rolls with charred pineapple and fresh scallions.
- Prep
- 5 min
- Cook
- 13 min
- Serves
- 4
- Per serve
- 760 kcal
Ingredients
Method
Heat a grill pan or large skillet over medium-high heat. Meanwhile, whisk the soy sauce, water, brown sugar, vinegar, garlic, ginger and cornstarch in a small saucepan.
Bring the glaze to a simmer over medium heat, stirring, and cook until glossy and thick enough to coat a spoon. Take off the heat.
Brush the hot pan with oil and add the franks and pineapple slices side by side (use two pans if they don't fit). Grill, turning, until the pineapple is charred in stripes on both sides and the franks are marked and hot through.
Brush the franks generously with teriyaki glaze and turn them for a final minute so it caramelizes without burning. Cut the pineapple into small wedges.
Warm the buns cut side down on the pan, about 1 minute. Fill with a glazed frank, tuck in grilled pineapple, drizzle with more glaze and scatter with scallions.
Tips
- Pat canned pineapple really dry so it chars instead of steaming.
- The glaze burns quickly because of the sugar, so brush it on only at the end.
- Use tamari instead of soy sauce and gluten-free buns and franks to make it gluten-free.
