The Best-Ever Vintage Hawaiian Punch Hot Dog Recipe

Hawaiian Punch Hot Dog Recipe

Ingredient List:

2 tablespoons butter
1 tablespoon soy sauce
1 cup red Hawaiian Punch
1 teaspoon prepared mustard
2 tablespoons vinegar
1 teaspoon cornstarch

Directions:

Combine all of the ingredients together and simmer for eight to ten minutes. If you have a teenage son preparing the sauce tell him not to worry, the butter will melt in once you start heating the sauce. After it has simmered for eight to ten minutes, remove it from the heat. It will still be quite thin.

When you are ready to serve your dinner, cut each hot dog in half in a few places along the curved side. (This part is tricky, I blew it as the picture shows but apparently my teenage Boy Scouts know the trick so next time I will add a picture showing you the right way to cut the dogs.)

Grill the hotdogs and some pineapple slices together on a cookie tray brushing often with the baste. Wanting the hotdogs to hurry up and cook, I eventually removed them from the tray to get them to brown a bit more and to try to get them to curl. It was not until later that I discovered I had cut them incorrectly.

Serve the hot dog and pineapple slices on toasted hamburger buns. One of my sons ate his with the usual hot dog accompaniements of mustard and ketchup (hold the pineapple.) Another son, ate his burger plain with just pineapple and weiner. My husband and sister-in-law chose to douse their burgers with my Memphis baked beans. (That recipe, however, will have to follow another day. In the meantime, feel free to improvise with any baked bean you enjoy.)

I served my hot dogs with the baked beans and with coleslaw. Quite tasty considering I was serving hot dogs, one of the foods we try not to eat too often! However, they were a nostalgic treat and however you choose to eat your Hawaiian Punch hot dog, I hope you enjoy it!

Makes 1 cup of sauce.

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