The Fourth of July deserves a memorable menu that matches the celebration. Sunlight stretching across the pool, stainless steel warming over a steady flame, and the anticipation of fireworks after dinner create the kind of summer evening people look forward to all year. Hawaiian-Style Hot Dogs bring bold flavor, vibrant color, and a fresh take on the classic backyard cookout.
As part of Summerset Grills’ Fourth of July Grilling Series, these Hawaiian-Style Hot Dogs pair smoky grilled hot dogs with caramelized pineapple, crisp vegetables, and a creamy tropical sauce that balances sweet, savory, and tangy flavors in every bite. Toasted buns add another layer of texture, creating a handheld meal that’s equally suited for poolside lunches, holiday gatherings, and warm summer evenings shared with family and friends.
Some recipes belong at the center of the table. Others are made to be enjoyed while conversation drifts across the patio and guests return for another bite between games, swimming, and time spent outdoors. This recipe was made for evenings like these, offering fresh flavors that feel perfectly at home beside seasonal fruit, chilled drinks, and your favorite Fourth of July sides.
On a Summerset grill, every ingredient develops deeper character, from beautifully caramelized pineapple to evenly browned hot dogs and lightly toasted buns. Consistent heat and precise control allow simple ingredients to develop richer flavor, turning a familiar favorite into something worthy of the occasion.
From poolside afternoons to fireworks after sunset, Hawaiian-Style Hot Dogs are a reminder that the best Fourth of July celebrations are built around great food, great company, and time spent outdoors. Fire up your Summerset grill, serve this island-inspired favorite, and enjoy another summer holiday filled with unforgettable moments under the open sky.
Serves 4
Hawaiian-Style Hot Dogs Ingredients
Pineapple Relish
- 3 tablespoons apple cider vinegar
- 3/4 teaspoon granulated sugar
- 1 teaspoon fresh lime juice
- 1/2 teaspoon whole-grain mustard
- 1 clove of garlic, minced
- 2 tablespoons vegetable oil
- 3/4 cup diced yellow onion
- 1/2 cup diced green bell pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (20-ounce) can crushed pineapple, undrained
Mango Mustard
- 3/4 cup spicy brown mustard (such as Gulden’s)
- 1/4 cup mango puree
- 2 teaspoons honey
- Pinch of grated lime zest plus 1 tablespoon fresh juice
Hot Dog
- 8 (4-ounce) linguica sausage links
- 8 steamed hot dog buns
Hawaiian-Style Hot Dogs Directions
Prepare the Pineapple Relish
- Stir together vinegar, sugar, lime juice, mustard, and garlic in a small bowl or measuring cup. Set aside.
- Heat oil in a large skillet over medium heat. Add onion, bell pepper, salt, and black pepper; cook, stirring occasionally, until soft, about 4 minutes. Add vinegar mixture, stirring to scrape up any browned bits from the bottom of the skillet. Add pineapple with juices; cook on medium-high, stirring often, until most of the moisture is cooked out, about 15 minutes. Remove from heat, and let cool until room temperature, about 30 minutes. Cover and refrigerate until ready to use.
Prepare the Mango Mustard
- Whisk together mustard, mango puree, honey, and lime zest and juice in a small bowl. Set aside.
Prepare the Hot Dog
- Insert a skewer lengthwise through the center of each sausage. For each sausage, position a knife at a slight diagonal on 1 end. Cut to meet the skewer, and slowly rotate the sausage to create a spiral score down the length. Remove skewer.
- Preheat grill to high (450°F to 500°F). Place sausages on oiled grates; grill, uncovered, turning often, until slightly charred and begin to open along the spiral, 10 to 15 minutes. Serve on steamed hot dog buns with Pineapple Relish and Mango Mustard.
Taken from foodandwine.com