"A world class beef hot dog wrapped in bacon with a Hawaiian flair!"
1 all-beef hot dog
1 strip thinly sliced bacon
1/2 ounce fresh pineapple
1 New England–style hot dog bun
Aonori flakes (seaweed flakes)
Kizami nori (shredded seaweed)
Wrap the all-beef hot dog with a slice of bacon and grill in a pan over high heat for 3 to 4 minutes, until the bacon is cooked on all sides. Cut the pineapple into ¼-inch rings. Grill the pineapple rings on both sides and cut into bite-size pieces.
Spread butter on both sides of the hot dog bun and toast for 2 to 3 minutes, until it turns golden brown on both sides.
Place the bacon-wrapped hot dog in the bun with the grilled pineapple on top. In a zigzag motion, drizzle wasabi mayo and then teriyaki sauce. Sprinkle the aonori flakes and kizami nori on top.