Grilled Hawaiian Hot Dogs
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Get ready to take your summer cookout to the next level with this tropical twist on a classic favorite—Grilled Hawaiian Hot Dogs! These aren’t your average dogs. Each one is basted in smoky barbecue sauce as it grills, then topped with a warm, caramelized relish made from grilled pineapple and red onion, all brushed in more sweet-and-savory sauce. The pineapple adds a juicy burst of tropical flavor, while the onion brings just the right hint of charred depth.
It’s a fun and easy way to add something unexpected—and totally delicious—to your summer menu. Whether you’re feeding a crowd or just changing up weeknight dinner, these hot dogs are a mouthwatering mash-up of backyard BBQ and island sweetness.
Keep the island vibes going strong by pairing your Grilled Hawaiian Hot Dogs with sides that complement their sweet-and-savory flair. For a no-fuss option, grab a bag of Hawaiian Sweet Maui Onion Kettle Chips—they’re bold, crunchy, and perfectly seasoned to echo the tangy barbecue flavors in the hot dogs.
Want something homemade and a little more festive? Serve up a creamy Hawaiian macaroni salad or a refreshing pineapple coleslaw—both bring that tropical flair with minimal effort. You can also build out a colorful luau fruit salad packed with juicy pineapple, melon, and berries, or create a vibrant fruit tray with a fluffy pineapple fruit dip that’s always a crowd-pleaser. These sides round out the menu beautifully and turn your cookout into a full-on Hawaiian-inspired feast.
Ingredients for Grilled Hawaiian Hot Dogs
- FRESH PINEAPPLE
- RED ONION
- BARBECUE SAUCE
- ALL BEEF HOT DOGS
- HOT DOG BUNS
Instructions for Grilled Hawaiian Hot Dog Recipe
Preheat your grill to medium-high heat.
While the grill heats, place fresh pineapple slices and thick-cut onion rings directly on the grates. Baste them with ½ cup of your favorite barbecue sauce, and continue to brush with sauce as they grill—turning occasionally—until nicely charred and softened, about 5–7 minutes per side.
Once grilled, remove the pineapple and onion from the heat. Let them cool slightly, then dice them into bite-sized pieces. (Pro tip: kitchen shears make quick work of this task!) Transfer the mixture to a small bowl and stir gently to combine—this will be your sweet and smoky relish or Hawaiian salsa.
Next, place hot dogs on the grill and cook until heated through and slightly charred, about 6–8 minutes, turning occasionally. During the last few minutes, brush them with the remaining ½ cup of barbecue sauce for an extra punch of flavor. If your grill has a top rack, keep the pineapple-onion mixture warm by setting the bowl up there while the hot dogs finish cooking.
To serve, tuck each hot dog into a bun and generously spoon the warm pineapple relish over the top.
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Yes! Canned pineapple rings work well—just be sure to drain them thoroughly before grilling. Fresh pineapple will give you a slightly firmer texture and more vibrant flavor, but both are delicious.
What kind of hot dogs should I use? Any hot dog you love will work. I recommend a good all beef hot dog. Just choose one that holds up well on the grill and pairs nicely with sweet and smoky toppings.
How long should I grill the pineapple and onion?
Grill them over medium-high heat for about 5–7 minutes per side, basting with barbecue sauce and turning occasionally until they’re softened and lightly charred.
Can I prep the pineapple-onion relish ahead of time?
Absolutely. You can grill, dice, and mix the relish a few hours in advance. Store it in the fridge and warm it slightly before serving, or keep it on the grill’s top rack while cooking the hot dogs.
What kind of barbecue sauce works best?
A sweet and smoky BBQ sauce complements the pineapple beautifully. You can also try a Hawaiian-style or teriyaki sauce for an extra tropical twist.
Can I toast the buns on the grill too?
Yes! Place the buns cut-side down on the grill for 1–2 minutes until lightly toasted. It adds a nice crunch and helps hold up to the juicy toppings.
How do I keep the hot dogs from burning?
Grill over medium heat, turning occasionally and basting with sauce during the last few minutes. Avoid high heat, which can cause flare-ups or split the hot dogs.
FOR MORE RECIPES LIKE THIS, TRY:
Grilled Hawaiian Hot Dogs
Real Mom Kitchen
Ingredients
- ½ fresh pineapple peeled, cored, and sliced
- ½ red onion cut into thick rings
- 1 cup barbecue sauce I use Sweet Baby Rays
- 8 all beef hot dogs
- 8 hot dog buns
Instructions
- Preheat a grill to medium-high heat. Place the pineapple and onion on the grill. Using 1/2 cup of the barbecue sauce, baste the pineapple and onion with the sauce. Continue to baste with barbecue sauce as they cooking, turning as needed, until they are charred and soft.
- Remove the pineapple and onion from the grill and dice. I like to allow it to cool to the touch and cut up with my kitchen shears. Mix together in a bowl. I use a glass bowl.
- Meanwhile, grill the hot dogs, basting with more of the remaining 1/2 cup barbecue sauce. I place the bowl of the pineapple mixture on the top rack to keep warm while I grill the hot dogs.
- To make the hot dogs, place a hot dog in each bun. Top with the pineapple and onion and serve with additional barbecue sauce, if desired. Serves 8.
Nutrition
This recipe is adapted from Taste and Tell.
