Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 6 all-beef hot dogs
  • 6 Hawaiian hot dog buns
  • 1 cup fresh pineapple chunks
  • 2 tbsp unsalted butter, melted
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh jalapeño, thinly sliced
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp Kewpie mayo

Instructions:

  1. Whisk soy sauce, brown sugar, rice vinegar, ginger, and garlic in a small saucepan over medium heat; simmer for 5-7 minutes until the sauce reduces and becomes syrupy.
  2. Heat a cast iron skillet or grill to medium-high. Toss pineapple chunks in a drizzle of teriyaki glaze and sear for 2-3 minutes per side until charred.
  3. Place hot dogs on the heat and cook for 5-6 minutes, turning frequently. Brush generously with teriyaki glaze during the final 3 minutes of cooking until glossy and mahogany.
  4. Lightly butter the Hawaiian buns and toast on the grill for 30 seconds.
  5. Assemble by placing the glazed hot dog in the bun, topping with charred pineapple, diced red onions, and jalapeño slices. Finish with a drizzle of Kewpie mayo and chopped cilantro.