Hubby is standing near the packaged meat section – you know, with the lunch meats and pre-cooked sausages and hot dogs. He has our grocery list in hand and is busy looking over the various deals on dogs.
“We don’t need to spend a fortune on hot dogs.” I said as I joined him, having made one last pass through the fresh produce section. “I’m making Polynesian Hot Dogs. Sort of a sweet and sour thing, so it really doesn’t matter.”
Hubby gave me a strange look. “What?”
“Yeah, it’s like cooking with Spam, only this time it’s hot dogs.” I know – he thinks I’m crazy. I’ve had this recipe for a while now. It looked like a fun and interesting way to use hot dogs. Kid-friendly and all around a change from our usual diet.
We settled on a medium priced package of dogs – not too cheap, but then again not too expensive. I just could not see spending $7.00 for a package of dogs that would disappear in a sea of pineapples and brown sugar.
Let’s start with this is NOT a healthy dish. Really – I would not kid you. Hot Dogs, brown sugar, sweet pineapple. Not a single bite is going to be healthy. However; it was fun.Sweet and sour hot dogs – how wild is that? I especially loved the sweetness of the pineapple with the slightly saltiness of the fried hot dogs. There was something about the sticky white rice that just seemed to round everything out nicely. While I have never had anything like Polynesian Hot Dogs before, there was a retro feel to the whole dish – post 1950s, trendy 60s. What a hoot!
Polynesian Hot Dogs over Rice
Ingredients – Hot Dogs
1 package hot dogs
1 medium green bell pepper, cut in 1-inch cubes
1 can (20 oz) pineapple chunks (drained, reserve juice)
1 tablespoon oil
Slice hot dogs in 2-inch pieces. Drain pineapple and reserve juice. Cut bell pepper and set aside until ready to use.
Heat oil in a large skillet over medium-high heat. Add hot dogs and brown, stirring the hot dogs around so they brown but do NOT burn. Remove hot dogs from pan when browned.
Make the sauce (see below)
Ingredients – Sauce
1 cup pineapple juice (reserved from can)
1/2 cup dark brown sugar
3 tablespoons cider vinegar
1/2 teaspoon garlic powder
2 tablespoons soy sauce
1/4 teaspoon white pepper
Mix the sauce ingredients in a small bowl.
Add the sauce, drained pineapple chunks and green pepper to the hot skillet. Bring to boil and reduce heat to medium. Cook and reduce for about 5 minutes.
Ingredients – Thickener
2 tablespoons cornstarch
1/4 cup water
Mix the thickener ingredients in a small cup.
Add the thickening mixture to the sauce, stirring constantly until mixture begins to boil. Reduce heat to a simmer. Return hot dogs back to pan and cook for another 5 minutes, just until hot dogs are warmed through. Serve over rice.