Ingredients
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1 ea.Chef’s Line® Butter Brioche Hot Dog Bun
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1 ea.Patuxent Farms® All-Beef Hot Dog
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2 oz.Sweet & Bold BBQ Sauce
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2 oz.Diced Pineapple
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1 oz.Julienne Red Onion
Preparation
1. Toast brioche bun if desired.
2. Thaw diced pineapple.
3. Grill hot dog to internal temp of 155–160°F.
4. Place in bun; top with BBQ sauce, pineapple and red onion.