Tsunami Dog

5 ingredients
7 steps

Ingredients

  • 6 vegetarian hot dogs
  • 6 buns, lightly toasted
  • 1 8-oz. can pineapple chunks, drained and chopped
  • 6 scallions, thinly sliced
  • 6 Tbs. commercial teriyaki sauce

Directions

  1. 1
    Split dogs lengthwise until nearly halved.
  2. 2
    Spray grill with cooking spray.
  3. 3
    Open each hot dog out almost flat, and place on grill.
  4. 4
    Weight down, if possible, to increase amount of surface touching grill; turn to grill other side.
  5. 5
    Put hot dogs split-side up in buns.
  6. 6
    Sprinkle each liberally with chopped pineapple and scallions, and top with 1 Tbs.
  7. 7
    teriyaki sauce.

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