HAWAIIAN DOGS
Yield Portion Size
1 tbsp |
Oil
|
1 cup |
Diced sweet onion
|
1/4 cup |
Diced red bell pepper
|
3 cups |
Grilled diced pineapple
|
1 tsp |
Kosher salt
|
1/4 tsp |
Ground black pepper
|
1/3 cup |
Distilled white vinegar
|
1/2 cup |
Honey
|
1 tbsp | |
1 clove |
Garlic, chopped
|
1/3 cup |
Sliced green onions
|
2 cups | |
1 cup |
Diced fresh pineapple
|
3 tbsp |
Honey
|
1 |
Bratwurst roll
|
2 tsp |
Pineapple Mustard (see recipe above)
|
1 | |
1/4 cup |
Pineapple Relish (see recipe above)
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 90 mg | 9% |
Carbohydrate | 48 g | 16% |
Cholesterol | 55 mg | 18% |
Total Fat | 37 g | 56% |
Iron | 4 mg | 21% |
Potassium | 66 mg | 0% |
Calories | 609 kcal | 30% |
Sodium | 1555 mg | 65% |
Protein | 18 g | 37% |
Polyunsaturated Fat | 2 g | 8% |
Saturated Fat | 13 g | 66% |
Sugars | 18 g | 2% |
Dietary Fiber | 2 g | 7% |
Vitamin C | 18 mg | 31% |
Vitamin A | 127 iu | 3% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make Pineapple Relish: In medium saucepan over medium heat, add the oil, onion and red pepper. Saute until the vegetables are soft. Add the pineapple, salt, pepper, vinegar, honey, mustard and garlic. Cook over medium heat, uncovered, until the liquid reduces to a syrupy glaze, about 10 minutes. Transfer to a bowl, let cool, toss in the sliced green onions and refrigerate until use.
-
Step 2
To make Pineapple Mustard: Place all ingredients in a blender and blend until smooth, refrigerate until use.
-
Step 3
To make sandwich: With bread knife, cut bratwurst roll in half, leaving a hinge intact. Heat grill to medium high heat, add frank and cook until frank reaches 145°F. Top roll with Pineapple Mustard, grilled frank and Pineapple Relish, then serve.
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