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

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Gobs of cheese top these deluxe chili cheese dogs baked in crusty sub rolls.

New Twist On A Golden Oldie

This is one recipe that everyone probably has in their arsenal.

While there’s slight variations on anyone’s recipe for chili cheese dogs, most are pretty much the same.

Upfront I’ll say that chili cheese dogs isn’t one of my favorite things to eat, but when I saw Creole Contessa’s Baked Chili Dogs, they looked so good my mind changed about this dish.

I decided I was going to use small sub rolls instead of hot dog rolls. Not much of a change, but at least I thought I’d introduce a bit of crustiness for the rolls. I also doubled up on the cheese and used sharp cheddar and real American cheese.

Chili–Canned Or Your Own

If your family are big chili eaters, you most likely have some leftover in the fridge and this is an excellent way to use it up.

But if you don’t have leftovers, you can always make your own for these chili dogs and have some chili left over for a meal. Use your recipe, or try my chili recipe, however, in my recipe and any other, make sure to omit the beans.

Now, if you don’t want to bother making your own chili or if you have none left over, then by all means use the canned stuff. Canned chili isn’t really that bad. I found that out when I had to use some in a promotional post last winter. It’s actually quite good and I was surprised.

It’s a good idea to keep a can of no-beans chili on hand because it’s so useful as an ingredient for other recipes.

The Recipe

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Double Cheese Chili Cheese Dog Subs

Gobs of cheese top these deluxe chili cheese dogs baked in crusty sub rolls.

Prep Time4 minutes mins

Cook Time45 minutes mins

Total Time49 minutes mins

Course: Comfort Foods, Everyday Meals

Cuisine: American

Keyword: casseroles, chili, chili cheese dogs, chili dogs, hot dogs, subs

Servings: 4

Calories: 580kcal

Author: Judith Hannemann

Ingredients

• 4 mini sub rolls or sandwich rolls
• 1 1/2 cup chili without beans
• 1/4 cup chopped red onion
• 4 bun-sized hot dogs
• 1 cup shredded cheddar cheese
• 4 slices real American cheese

Instructions

• Preheat oven to 325 degrees F. Line a baking sheet with parchment or aluminum foil.
• Mix chili with the onion in a small bowl.
• Slice sub rolls open from the top (as in the photo)
• Place a hot dog in each roll and divide the chili mixture evenly between the 4 rolls.
• Cover pan loosely with foil and bake for 30 minutes or until the hot dogs are hot; discard foil cover.
• Divide the shredded cheese evenly over the chili dogs. Place a slice of American cheese on top of each. Bake for an additional 10-15 minutes or until cheese is melted and bubbly.

Nutrition

Serving: 1serving | Calories: 580kcal | Carbohydrates: 46g | Protein: 28g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 1495mg | Potassium: 364mg | Fiber: 1g | Sugar: 2g | Vitamin A: 482IU | Vitamin C: 2mg | Calcium: 515mg | Iron: 5mg

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Simple but very tasty.  Great for when you can’t decide if you want grilled cheese or a hot dog!

Today was one of those days of indecision as to whether to eat grilled cheese OR the couple of kielbasa I had left over from a recent promotion.

I just decided to combine the 2 and see what it tasted like.  I was also out of hot dog rolls so I had to improvise here BUT it worked out better because the cheese melted without mess and the bread got evenly toasted.  Bread didn’t fall apart because of the cheese.

BTW, my elegant and very tasteful outdoor china are just the store-brand luncheon paper plates from my local supermarket (just in case you were wondering and HAD to have them LOL)

Taste tested, and stamped with approval!

Grilled Cheese Dogs

• 4 bun-sized kielbasa (or good-quality hot dogs)
• 4 slices white bread
• 4 slices American, Swiss or Cheddar cheese

Preheat grill to medium-high heat.


Grill kielbasa or hot dogs until heated through and you have nice grill marks.  Move kielbasa to unlit side of grill to keep warm.


Place a slice of cheese on each slice of bread.  Lay bread cheese side up on grill.  


Grill bread for about 5 minutes or until cheese begins to melt.


Place a kielbasa on top of the bread with the melted cheese; fold up bread like a hot dog roll around sausage.


Makes 4 servings.

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Cheap, cheerful and goes together in no time.  Healthy it ain’t, but tasty it is and ready in under 30 minutes.

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Polynesian Hot Dogs

Cheap, cheerful and goes together in no time.  Healthy it ain’t, but tasty it is and ready in under 30 minutes.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: beef, Pork, skillet dinners

Cuisine: Polynesian

Keyword: hot dogs

Servings: 4

Calories: 563kcal

Author: Judith Hannemann

Ingredients

• 1 lb any variety hot dogs
• 1 medium green bell pepper cut in 1-inch cubes
• 20 oz can pineapple chunks (drained, reserve juice)
• 1 tbsp oil

SAUCE

• 1 cup pineapple juice reserved from can
• 1/2 cup dark brown sugar
• 3 tbsp cider vinegar
• 1/2 tsp garlic powder
• 2 tbsp soy sauce
• 1/4 tsp white pepper

THICKENER

• 2 tbsp cornstarch
• 1/4 cup water

Instructions

• Slice hot dogs in 2-inch pieces. Drain pineapple and reserve juice.
• Mix the sauce ingredients in a small bowl. Mix the thickener ingredients in a small cup.
• Heat oil in a large skillet over medium-high heat. Add hot dogs and brown, stirring the hot dogs around so they brown but do NOT burn. Remove hot dogs from pan when browned.
• Add the sauce ingredients, drained pineapple and green pepper to the hot skillet. Bring to boil and reduce heat to medium. Cook and reduce for about 5 minutes.
• Add the thickening mixture, stirring constantly until mixture begins to boil. Add hot dogs back to pan and cook for another 5 minutes.
• Serve over rice.

Nutrition

Serving: 1serving | Calories: 563kcal | Carbohydrates: 84g | Protein: 14g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 1291mg | Potassium: 526mg | Fiber: 3g | Sugar: 54g | Vitamin A: 181IU | Vitamin C: 43mg | Calcium: 83mg | Iron: 4mg

Polynesian Hot Dogs

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