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