Equipment

  • 10 Johnsonville© brats
  • 10 King's Hawaiian© Original Hawaiian Sweet Hot Dog Buns
  • 1 large sweet onion, thinly slices/shaved
  • 1 lb applewood smoked bacon
  • 1 bottle teriyaki sauce/marinade
  • 20 oz can pineapple chunks, drained
  • Salt and pepper to taste

Game Time

  • Preheat oven to 400 F.
  • Chop bacon and spread evenly over foil-lined baking sheet. Place in oven and bake for 15-20 minutes, until desired crispness. Remove from oven, drain and cool.
  • Preheat grill on high to 10-15 minutes. Use long-handled brush and ensure cooking grates are cleaned. Adjust burners to medium-low/medium heat, approximately 350 F. 
  • Peel and thinly slice or shave onion. Season with salt and paper, then wrap in foil and place over grill to caramelize.
  • Grill the hot dogs, basting with teriyaki sauce.
  • To serve, place hot dog in bun, toasted if preferred, and top with caramelized onions, bacon, pineapple chunks, and drizzle with teriyaki marinade.

Pairs well with

Beringer Founders' Estate© Merlot

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