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Barbecue pineapple salsa hot dogs

Serves   6
Prep time: 10 mins
Cooking time: 25 mins

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.

Barbecue pineapple salsa hot dogs

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

  1. 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.
  2. 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.
  3. Slice the bread rolls in half lengthwise and place in the oven to toast for 5-10 minutes or until lightly toasted.
  4. Prick the sausages with a fork. Cook the sausages for 10-15 minutes or until golden and cooked through.
  5. 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.