Hawaiian Dogs

INGREDIENTS:

• 8 Bar-S Beef Bun Size Franks (1 pack)
• 24 Hawaiian rolls (2 packs), separated into rows of 3
• 1 can (20 oz.) pineapple chunks, drained
• 3 cups coleslaw, already prepared
• ¾ cup teriyaki marinade
• ½ cup mayonnaise
• ¼ cup butter
• 2 large gala apples, quartered and thinly sliced
• ½ cup shaved coconut (optional)

PREPARATION:

1. Cut a shallow cross-hatch pattern into each frank.
2. Lightly coat each frank with the teriyaki glaze, using a pastry brush.
3. Grill the franks for 10-12 minutes on medium heat, rotating occasionally.
4. While the franks are grilling, butter the inside of each set of rolls.
5. Place the rolls, butter side down, on the grill for 3-5 minutes or until lightly gold and crispy; set aside.
6. Spread 1-2 tablespoons of mayonnaise on each set of rolls, then add a frank.
7. Top each frank with a few scoops of coleslaw and pineapple chunks.
8. Serve with a topping of shaved coconut and sliced apple.