Hot Dogs with Pineapple Bacon Chipotle Slaw

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.

INGRIDIENT

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

DIRECTION

Step: 1

Combine green cabbage, red cabbage, pineapple, carrot, bacon, red onion, and parsley in a large bowl.

Step: 2

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.

Step: 3

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.

Step: 4

Place hot dogs in the buns and top with cabbage slaw.

NUTRITION FACT

Per Serving: 499 calories; protein 11.7g; carbohydrates 43g; fat 31.9g; cholesterol 31.7mg; sodium 1182mg.

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