Hawaiian Hot Dogs

Summer is the perfect time to put a new twist on an old classic. Some may balk at more adventurous fare, but the humble hot dog is sure to please even the pickiest palate. Substitute vegan sausages and eggless mayo for a near-identical experience that anyone can enjoy.

Hawaiian Hot Dogs

By: Co+op, stronger together

Total Time: 30 minutes

Servings: 4

Hawaiian Hot Dogs — Stronger Together.jpg


  • 1/4 cup low-fat mayonnaise

  • 1/2 teaspoon powdered wasabi

  • 1 teaspoon soy sauce

  • 1/4 medium pineapple

  • 1 teaspoon oil, plus oil for the grill

  • 4 hot dogs

  • 4 whole-wheat hot dog buns

  • 1/4 cup sliced red onions

  • 1/4 cup chopped cilantro

  • Sriracha to taste (optional)


  1. Heat the grill to high. In a small bowl, combine the mayonnaise, wasabi and soy sauce, and stir to mix well. Set aside.

  2. Stand the whole pineapple on its base on a cutting board. Using a sharp knife, cut the skin from the pineapple and discard. Cut off the base and the top, leaving a cylinder of pineapple. Place the cylinder upright again and slice downward along the core, to cut away the flesh in large pieces. Place one of these pieces core side down and slice in 1/2-inch thick vertical slices. Reserve the remaining pineapple for another use (or grill for another use).

  3. Place the pineapple slices in a large bowl and drizzle with oil. Use tongs and paper towels to rub vegetable oil on the grate. Place the pineapple slices on the oiled grate and grill for about 2 minutes, just until the slices are marked. Turn and grill for another minute. Put back in the bowl and let cool, then cut the pineapple slices into 1-inch pieces.

  4. Reduce the heat to medium and grill the hot dogs, turning every couple of minutes, until marked and cooked through, about 8 minutes. Spread buns with the mayonnaise mixture and place a hot dog in each one. Top with pineapple and serve with red onion, cilantro and Sriracha sauce if desired.

Serving Suggestion

Skip the potato chips and serve these hot dogs with grilled fruit kebabs featuring pineapple, peaches and plums. Veggie dogs are a great meat-free option to try.

Roasted Tomato Salsa with Homemade Tortilla Chips

Roasting vegetables is an easy way to bring out more flavor. Most salsas call for fresh vegetables, so enjoy this break from the routine. You’ll love the deep, smoky flavors your broiler can bring out! Guests at your independence day gathering this year are sure to be dazzled by your homemade chips and salsa!

Roasted Tomato Salsa with Homemade Chips

By: Co+op, stronger together

Total Time: 25 minutes

Servings: 4

Roasted tomato salsa - Stronger Together.jpg


  • 4 large tomatoes, halved

  • 3 large jalapeños

  • 4 cloves garlic, peeled

  • 1 large onion, cut in 8 wedges

  • 3 tablespoons olive oil, divided

  • 1 1/2 teaspoons salt, divided

  • 1 teaspoon ground cumin

  • 1 1/2 teaspoons smoked paprika, divided

  • 1 tablespoon fresh lime juice

  • 1/4 cup fresh cilantro, coarsely chopped

  • 6 corn tortillas


  1. Position the top oven rack 6 inches below the broiler, and turn broiler on to high.

  2. Place vegetables on a large sheet pan with a rim and drizzle with 2 tablespoons olive oil. Toss to coat, then sprinkle with 1 teaspoon salt. Broil for 5 minutes, remove pan from the broiler. Turn the vegetables over, and return to broil for about 5 minutes longer. When vegetables are blackened and soft, transfer the pan to a cooling rack. Once vegetables are cool enough to handle, remove stems and seeds from the jalapeños, and place the peppers in a food processor bowl. Add remaining vegetables and juices from the pan, and puree coarsely. Transfer to a bowl and stir in the cumin, a half-teaspoon smoked paprika, lime juice and cilantro.

  3. To make the chips, heat the oven to 350°F. Cut each tortilla into 8 wedges, drizzle with remaining olive oil, toss to coat, then sprinkle with remaining salt and paprika and toss again. Spread on two sheet pans and bake for 12 to 15 minutes, rotating the pans halfway through. When the chips are lightly browned and crisp, cool on pans on racks. Serve chips with the salsa.

Serving Suggestion

Besides dipping chips in this tasty salsa, try it on black bean or fish tacos, or atop huevos rancheros. Any leftover salsa can be refrigerated in a closed container for up to a week. The chips will last for up to four days in a sealed container at room temperature