Hawaiian Hot Dogs

READY IN: 20mins
Recipe by Mean Mary

My ex-father-in law introduced me to these many years ago, so now I am sharing, I could not believe that this was not already posted. Pardise on a bun!

Top Review by Sydney Mike

I made four of these for the 2 of us, & took a couple of hints from both you & another review ~ I partially cooked the bacon before wrapping the dogs & actually used two strips of bacon for each one! Then I broiled them to perfection before serving them on warm buns & smothered in sweet pickle relish & some homemade honey mustard! Outstanding! {Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

Ingredients Nutrition

  • 1 package ball park frank (or your favorite kind)
  • 1 (8 ounce) can crushed pineapple, drained
  • 12 lb bacon, use the regular length kind, not the 12 oz size
  • condiments, of your choice
  • hot dog bun


  1. Slit each hotdog almost in half lengthwise, leaving it in still one piece but opened up like a book.
  2. Use about 1 rounded teaspoon of crushed pineapple in each hotdog. Close the hotdog, surrounding the pineapple and wrap with a piece of bacon. Secure both ends with a pointed end toothpick and grill until bacon is semi-crisp.
  3. I think that the buns are optional, particularly if you are doing the low carb thing, but they do make it easier to eat and hold all the other goodies like pickle relish, mustard and salsa.
  4. Of late, I have been partially cooking the bacon ahead of time and then wrapping it around the filled hotdog. If you do it that way, you can always place the filled tubes of joy in a covered baking dish and put them in the over @ 350 degrees for 15-20 minutes.

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