Description
Grilled hot dogs with pineapple bacon chipotle slaw are the perfect summer holiday meal, combining sweet, smoky, cool, and crunchy! Other optional toppings: sliced red onion, red peppers, and yellow peppers.
Ingredients
- 1 head green cabbage, finely shredded
- 1 cup finely shredded red cabbage
- ¾ cup finely chopped pineapple
- 1 large carrot, finely shredded
- 5 slices cooked bacon, chopped
- ½ red onion, grated
- ¼ cup chopped fresh parsley
- ¾ cup mayonnaise
- ¼ cup apple cider vinegar
- 3 chipotle chiles in adobo sauce, pureed
- 2 tablespoons white sugar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 kosher all-beef hot dogs
- 8 hot dog buns
Instructions
- Combine green cabbage
- red cabbage
- pineapple
- carrot
- bacon
- red onion
- and parsley in a large bowl.
- Whisk mayonnaise
- apple cider vinegar
- chipotle puree
- sugar
- honey
- Dijon mustard
- onion powder
- garlic powder
- celery salt
- salt
- and pepper in a bowl until well combined. Pour over the cabbage mixture and toss well. Let stand for at least 15 minutes before serving.
- Preheat an outdoor grill for high heat and lightly oil the grate. Grill hot dogs until golden brown on all sides
- about 7 minutes total. Transfer to a plate. Place buns cut-side down on the grill and grill until lightly golden brown
- about 20 seconds.
- Place hot dogs in the buns and top with cabbage slaw.
Prep Time: 30 mins
Cook Time: 8 mins
Total Time: 53 mins
Servings: 8