Rating: 4.5 stars 4.4
14 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Give your next barbecue some island flavor with this Caribbean-influenced recipe, which perfectly balances the spiciness of jerk seasoning with the sweetness of caramelized onions and pineapple.

Recipe Summary

prep:
8 mins
cook:
10 mins
total:
18 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium heat.

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  • Whisk garlic powder into mayonnaise and spread onto Ball Park® Hot Dog Buns.

  • Coat the bottom of a small skillet with olive oil and warm on medium heat.

  • Add the onion and caramelize by stirring until golden brown.

  • Add jerk seasoning and remove from heat.

  • Butterfly the hot dogs by splitting on one side, leaving the other side intact, then grill split-side down until grill marks appear (safe internal temp. 160 degrees F).

  • Flip hot dogs and add the jerk onions and cheese into each split.

  • Open each bun and lightly toast opening-side down.

  • Place each hot dog into a toasted bun and add pineapple or your favorite toppings.

  • Refrigerate any leftovers.

Nutrition Facts

594 calories; protein 19.3g; carbohydrates 33.9g; fat 42.3g; cholesterol 63.1mg; sodium 1106.5mg. Full Nutrition
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