Monterey Jerk Dog

Give your next barbecue some island flavor with this Caribbean-influenced recipe, which perfectly balances the spiciness of jerk seasoning with the sweetness of caramelized onions and pineapple.

• Preparation Time: 8 mins
• Cooking Time: 10 mins
• Total Time: 18 mins
• Calories: 594 Calories

Ingredients

• 1 tablespoon olive oil
• ½ cup mayonnaise
• ¼ teaspoon garlic powder
• 8 ounces Monterey Jack cheese, shredded
• 6 hot dogs
• 6 Ball Park® Original Hot Dog Buns
• 2 cups finely chopped sweet onion
• 1 teaspoon jerk or Cajun seasoning
• 4 ounces crushed pineapple, drained (Optional)

Recipe Instructions

Step 1

Preheat grill to medium heat.

Step 2

Whisk garlic powder into mayonnaise and spread onto Ball Park® Hot Dog Buns.

Step 3

Coat the bottom of a small skillet with olive oil and warm on medium heat.

Step 4

Add the onion and caramelize by stirring until golden brown.

Step 5

Add jerk seasoning and remove from heat.

Step 6

Butterfly the hot dogs by splitting on one side, leaving the other side intact, then grill split-side down until grill marks appear (safe internal temp. 160 degrees F).

Step 7

Flip hot dogs and add the jerk onions and cheese into each split.

Step 8

Open each bun and lightly toast opening-side down.

Step 9

Place each hot dog into a toasted bun and add pineapple or your favorite toppings.

Step 10

Refrigerate any leftovers.