Name: HAWAIIAN HOT DOGS
Cook time: 20 min
Ingredients: 1 small red capsicum; 1 mango; 1 small can pineapple pieces in juice ((225g/7.9oz)); 1 avocado; 1 tsp olive oil; 6 hot dogs/frankfurters ((approx. 500g/1lb 2oz)); 6 long seeded rolls ((approx. 450g/1lb)); 6 Tbsp mayonnaise; 40 g baby spinach ((1.4oz)); 2/3 cup grated cheddar cheese ((70g)); Handful fresh coriander ((optional))

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How to make hot dogs a little more nutritious? Use seeded rolls and load them up with fruit and veggies!

You’d be hard pressed to find a quicker, easier dinner than this! Fun, colourful and ready in just 20 minutes, it’s a great one to get the kids involved with. Lay out all the ingredients and let everyone assemble their own hot dog.

If you’re finding capsicums a bit pricey at the supermarket, give your local fruit and veggie store a go. There are a few in my area that sell them by the kilo, and I can get a small red capsicum for well under $2 (compared to over $3 in the supermarket).

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HAWAIIAN HOT DOGS

Keyword: MAIN MEALS, PORK

Difficulty: Easy

Ready In: 20 minutes

Serves: 4

How to make hot dogs a little more nutritious? Use seeded rolls and load them up with fruit and veggies! These Hawaiian hot dogs are tasty and easy (albeit a little messy!).

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Ingredients

SALSA

1 small red capsicum
1 mango
1 small can pineapple pieces in juice (225g/7.9oz)

HOT DOGS

1 avocado
1 tsp olive oil
6 hot dogs/frankfurters (approx. 500g/1lb 2oz)
6 long seeded rolls (approx. 450g/1lb)
6 Tbsp mayonnaise
40 g baby spinach (1.4oz)
2/3 cup grated cheddar cheese (70g)
Handful fresh coriander (optional)

Instructions

Preheat oven to 180ºC (360ºF) fan bake and line an oven tray with baking paper.
PREPARE SALSA
Finely dice capsicum. Remove skin from mango and cut flesh into small pieces. Drain pineapple and combine with capsicum and mango in a bowl.
MAKE HOT DOGS
Thinly slice avocado. Heat oil in a large frying pan on medium. Add frankfurters and cook, turning occasionally, until piping hot (about 5 minutes).
While frankfurters are cooking, place rolls on prepared tray and bake for 2-3 minutes, until warmed through and lightly toasted.
Cut rolls down the centre, making sure not to cut all the way through. Spread each roll with a tablespoon of mayonnaise, then add spinach, avocado slices, cheese and a frankfurter. Spoon salsa over the top. Roughly chop coriander, if using, and sprinkle on top of the hot dogs.
SERVE
Serve hot dogs with extra salsa on the side, if you have some left over.

Recipe Notes

WINE MATCH: A crisp Sauvignon Blanc.
GLUTEN-FREE OPTION: Make sure frankfurters are gluten-free. Gluten-free wraps would be the best alternative to long rolls (and probably a lot easier to eat!). Use gluten-free mayonnaise.
INGREDIENT SWAPS / NOTES: Chicken frankfurters or kransky sausages would work too. If you don’t like the thought of using frankfurters, pan fry 500g / 1lb 2oz chicken tenderloins instead. Feel free to adjust the quantity of frankfurters and rolls depending on hunger levels!
STORING AND REHEATING: For maximum freshness, I like to keep all the components separate and assemble just before serving. If nothing else, keep from adding the salsa until the last minute. The frankfurters and rolls can be reheated in the microwave (20-30 seconds for the rolls, 50-60 seconds for the frankfurters).