Hawaiian Hot Dog Recipe


  • 227g can pineapple slices in pineapple juice, drained
  • 1 small red onion, finely chopped
  • 30g Co-op sliced green jalapeños, roughly chopped
  • ½ x 25g pack coriander, roughly chopped
  • 6 tbsp Co-op mayonnaise
  • 1 tbsp Co-op dark soy sauce
  • 6 Co-op Irresistible British outdoor bred pork sausages
  • 6 Co-op white finger rolls


  1. Start by making a fruity salsa: heat a nonstick frying pan and dry fry the pineapple until charred, about 1-2 mins each side
  2. Roughly chop the warm pineapple, combine with the onion, jalapeños and coriander, then season
  3. Mix the mayo with the soy sauce
  4. Cook the sausages according to the pack instructions and toast the rolls on the barbecue, under a preheated grill or in a griddle pan
  5. Top the hot dogs with the pineapple salsa, then drizzle the soy and mayo combo over the top to serve