Ingredients with Measurements:
- 4 hot dogs
- 4 hot dog buns
- 1/2 cup teriyaki sauce
- 1/4 cup pineapple juice
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1/4 cup chopped white onion
- 1/4 cup chopped green onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped pineapple
Special equipment needed:
- Grill or grill pan
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small saucepan, whisk together teriyaki sauce, pineapple juice, and cornstarch. Heat over medium heat, stirring constantly, until sauce thickens. Set aside.
3. Grill hot dogs until cooked through, about 5-7 minutes.
4. While hot dogs are cooking, heat vegetable oil in a small skillet over medium heat. Add white onion and sauté until translucent, about 3-4 minutes.
5. Place hot dogs in buns and top with sautéed onions, green onions, cilantro, and chopped pineapple.
6. Drizzle teriyaki sauce over the top of each hot dog.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Teriyaki sauce: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 14g
- Saturated fat: 4g
- Cholesterol: 35mg
- Sodium: 1200mg
- Total carbohydrates: 42g
- Dietary fiber: 2g
- Sugars: 21g
- Protein: 14g
Substitutions for ingredients:
- Hot dogs: can be substituted with vegan or vegetarian hot dogs
- Teriyaki sauce: can be substituted with soy sauce mixed with brown sugar and ginger
- Pineapple juice: can be substituted with orange juice or apple juice
- Cornstarch: can be substituted with arrowroot powder or potato starch
- Vegetable oil: can be substituted with canola oil or olive oil
- White onion: can be substituted with yellow onion or red onion
- Green onion: can be substituted with chives or scallions
- Cilantro: can be substituted with parsley or basil
- Pineapple: can be substituted with mango or papaya
Variations:
- Add sliced jalapeños for a spicy kick
- Top with shredded cheese for a cheesy twist
- Use a different type of sausage, such as bratwurst or chorizo
- Serve with a side of potato chips or french fries
Tips and tricks:
- Make sure to grill the hot dogs until they are cooked through
- Use a whisk to ensure the teriyaki sauce is smooth and free of lumps
- Sauté the onions until they are translucent but not browned
- Chop the pineapple into small pieces for easy topping
Storage instructions:
- Leftover hot dogs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave hot dogs for 30 seconds or until heated through.
Presentation ideas:
- Serve hot dogs on a platter with a side of chips or fries
- Garnish with additional cilantro or green onions
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Shredded cheese
- Chopped pineapple
Pairings:
- Potato chips
- French fries
- Coleslaw
- Baked beans
Suggested side dishes:
- Potato chips
- French fries
- Coleslaw
- Baked beans
Troubleshooting advice:
- If the teriyaki sauce is too thick, add more pineapple juice to thin it out.
- If the hot dogs are not cooked through, grill for an additional 1-2 minutes.
Food safety advice:
- Make sure to cook hot dogs to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- The Seattle Dog is a popular street food in Seattle, Washington. It is typically served with cream cheese and grilled onions, but this recipe puts a twist on the classic by adding teriyaki sauce and pineapple.
Flavor profiles:
- Sweet and savory
- Tangy
- Umami
Serving suggestions:
- Serve hot dogs on a platter with a side of chips or fries
- Garnish with additional cilantro or green onions
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