Barbecue pineapple salsa hot dogs
Throw together these barbecue pineapple salsa hot dogs on a hot summer's day for an easy as meal! Your choice of grilled sausages, in a toasty bread roll, topped with a smokey grilled pineapple salsa.
Ingredients
Method
Ingredients
- ⅓ fresh pineapple, sliced
- ¼ small red onion, diced
- Large handful of fresh coriander, chopped
- 1 Tbsp lime juice
- 1 red chilli, sliced, optional
- 6 long rolls or mini baguettes
- 6 sausages of your choice
- Pams classic whole egg mayonnaise
Method
- Preheat your BBQ to medium-high heat. Brush lightly with oil, then grill the pineapple for a few minutes on each side or until caramelised. Set aside to cool, then dice. Preheat your oven to 180°C fan bake.
- To make the pineapple salsa, in a medium bowl mix together the diced pineapple, red onion, coriander, lime and chilli until well combined. Season to taste.
- Slice the bread rolls in half lengthwise and place in the oven to toast for 5-10 minutes or until lightly toasted.
- Prick the sausages with a fork. Cook the sausages for 10-15 minutes or until golden and cooked through.
- Assemble the hot dogs by spreading mayonnaise over the bread rolls. Place a sausage in each and top with the pineapple salsa.
Top tip: Fill these rolls with a handful of rocket for some added leafy greens.
A can of sliced pineapple can be used instead of fresh pineapple.