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Hot Dogs with Pineapple Bacon Chipotle Slaw

"Grilled hot dogs with pineapple bacon chipotle slaw are the perfect summer holiday meal, combining sweet, smoky, cool, and crunchy! Other optional toppings: sliced red onion, red peppers, and yellow peppers."

Ingredients :

• 1 head green cabbage, finely shredded
• 1 cup finely shredded red cabbage
• 3/4 cup finely chopped pineapple
• 1 large carrot, finely shredded
• 5 slices cooked bacon, chopped
• 1/2 red onion, grated
• 1/4 cup chopped fresh parsley
• 3/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 3 chipotle chiles in adobo sauce, pureed
• 2 tablespoons white sugar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 8 kosher all-beef hot dogs
• 8 hot dog buns

Instructions :

Prep : 30M	Cook : 8M	Ready in : 53M

• Combine green cabbage, red cabbage, pineapple, carrot, bacon, red onion, and parsley in a large bowl.
• Whisk mayonnaise, apple cider vinegar, chipotle puree, sugar, honey, Dijon mustard, onion powder, garlic powder, celery salt, salt, and pepper in a bowl until well combined. Pour over the cabbage mixture and toss well. Let stand for at least 15 minutes before serving.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill hot dogs until golden brown on all sides, about 7 minutes total. Transfer to a plate. Place buns cut-side down on the grill and grill until lightly golden brown, about 20 seconds.
• Place hot dogs in the buns and top with cabbage slaw.

Notes :

• Substitute canned pineapple tidbits (drained) for the fresh pineapple if desired.

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