Invite these Hawaiian dogs to your next cookout and watch your guest flip over them! Great taste and easy too.

These Hawaiian Dogs Don’t Bite

Here’s some “dogs” that are full of flavor!

First you have the tanginess of sweet grilled pineapple. Then top that all of with some insanely delicious marinated then grilled red onions!

Your Choice Of Dogs

While the original recipe calls for good old hot dogs, a suggestion for a substitution was apple or mango flavored chicken sausage.

I chose to use the chicken sausage because I felt the relish paired a whole lot better with chicken than traditional franks, mainly because I prefer chicken. As luck would have it, chicken sausage was on sale the week I made these.

Grilling Fruits And Veggies

Fruits and veggies taste fantastic when they are grilled.

For larger pieces of fruit–such as the pineapple rings I used here–your regular grill grates are all the equipment you need.

However, for smaller pieces you’d do better with a grill wok or frying pan. That way, smaller pieces won’t fall through the grates.  That type of pan is pretty much a necessity for grilling the marinated onions.

I bought one of these pans years ago, and it’s one of the best investments I made when it comes to BBQ accessories. Fortunately, they are inexpensive and last for years. I got mine at Amazon.

They Disappeared Quickly

I brought the whole lot I made of these over to a friend’s auto repair shop to see how well they went over with the guys who work for him. These dogs disappeared very quickly and everyone said they tasted great. One employee happens to have a culinary education so I consider his opinion solid gold.

The Recipe

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Hawaiian "Dogs"

Invite these Hawaiian dogs to your next cookout and watch your guest flip over them! Great taste and easy too.

Prep Time35 minutes mins

Cook Time10 minutes mins

Total Time45 minutes mins

Course: Chicken, GRILLING

Cuisine: Polynesian

Keyword: chicken sausage, Hawaiian, hot dogs

Servings: 8

Calories: 381kcal

Author: Judith Hannemann

Ingredients

• 8 fully cooked apple or mango flavored chicken sausage
• 8 hot dog buns
• 2 cups grilled pineapple I used rings
• 1 medium red onion sliced about 1/4-inch thick
• 1/2 cup sliced green onion
• 2 tbsp sesame seeds

MARINADE

• 1/4 cup balsamic vinegar
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tsp red Thai chili paste
• 1 tbsp oil

Instructions

• Mix all marinade ingredients in a medium bowl. Add the sliced red onion and toss to coat. Marinate for 30 minutes; remove the onions and discard marinade.
• Heat a gas grill to medium heat (about 350℉). Place the onions on a grill pan and cook for about 5 minutes or until onions begin to get soft and have some grill marks. Remove and set aside.
• Place the pineapple rings on the grill and cook on both sides making sure to get grill marks on each side. Remove from the grill and dice when cool enough to handle.
• Toast the hot dog buns on the grill. Remove and set aside.
• Grill the chicken sausage on all sides until heated through.
• Put a grilled chicken sausage in each bun, then top the sausage with about 2 tbs of the grilled diced pineapple. Divide the onions evenly between all the sausages.
• Garnish with sliced green onion and sesame seeds.

Nutrition

Serving: 1serving | Calories: 381kcal | Carbohydrates: 42g | Protein: 19g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 1339mg | Potassium: 194mg | Fiber: 2g | Sugar: 17g | Vitamin A: 392IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 3mg

*Adapted from BHG
*Post may contain affiliate links

The post Hawaiian Chicken Dogs appeared first on The Midnight Baker.

If you have leftover rice, this sausage and peppers one-skillet dinner may be the perfect answer for your dinner–in 15 minutes!

Ever wonder what to do with that big tub of leftover white rice from Chinese take-out? Did you over-estimate servings and have your own rice leftover? Here’s a solution and a tasty one-skillet dinner to boot!

The truth is, I love dinners such as this. First, it cooks all in one pan so there’s little clean up involved. Secondly, it takes a rather bland ingredient and makes it highly tasty.

In this, I used fully cooked Italian chicken sausage. My store had these chicken sausages on sale last week and I picked up some. I rather like them–even prefer them somewhat over their pork cousins–they are far less fatty and the meat inside is ground finer. It’s not that I’m on a health kick all of a sudden. I just really LIKE chicken sausage!

If you can’t find fully cooked chicken sausage, then by all means use the pork Italian sausage. Steaming the sausage for 10 minutes will cook them enough (and remove a lot of fat too) so they can be sliced, then the browning will finish them off. Bulk sausage browned and drained works too.

I always have peppers in my freezer because I buy them when a sale is on and what I don’t use immediately gets diced and put in the freezer for future use. Peppers freeze very well.

Since I absolutely loved this smoked sausage and cheesy rice, I tried to give it a little Italian flair with different seasonings and cheeses.

This is very quick and easy. Because the sausage is already cooked, all you have to do is brown it and saute some veggies. I had a lot of button mushrooms so I used those–they can be left out if you don’t do mushrooms. Bigger mushrooms are fine–just slice them first. Mix in the rice, add the cheese and voilà you are ready to eat.

I used Fontina cheese because I had leftover from making my Gourmet 3-Cheese Mac & Cheese, but you can substitute cheddar if you like.

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Sausage and Peppers with Cheesy Rice

If you have leftover rice, this sausage and peppers one-skillet dinner may be the perfect answer for your dinner–in 15 minutes!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Chicken, Everyday Meals, skillet dinners

Cuisine: American

Keyword: chicken sausage, peppers, skillet dinner

Servings: 6

Calories: 400kcal

Author: Judith Hannemann

Ingredients

• 1 lb fully cooked chicken sausage sliced in 1/4-inch slices
• 1 cup sliced mushrooms
• 2 cups bell peppers I mixed 3 colors
• 1/4 cup chopped onion
• 1 clove garlic minced
• 1 cup chicken stock
• 2 cups cooked rice* leftover rice is perfect
• 1 cup shredded fontina cheddar is OK too
• 1/4 cup shredded asiago cheese
• 1 tsp salt
• 2 tbsp olive oil

Instructions

• Heat olive oil over medium heat in a large deep skillet (a chef pan is perfect)
• Add the sliced sausage, mushrooms, bell peppers, onion and garlic.
• Sauce until sausage begins to brown.
• Add the cooked rice and the stock; stir well.
• Cover and cook for 10 minutes.
• Add the cheeses and the salt (if needed). Stir until cheese is melted.

Notes

*I use jasmine rice

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 25g | Protein: 22g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 1465mg | Potassium: 240mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2055IU | Vitamin C: 65mg | Calcium: 179mg | Iron: 1mg

The post Sausage and Peppers with Cheesy Rice appeared first on The Midnight Baker.