Posted by: Erica Retrochef | July 1, 2013

Hawaiian Franks

Summer’s heating up — seriously heating up — and it’s time to start thinking about lovely tropical destinations. One of those nice islands with palm trees and pineapple, perhaps?


But if you can’t afford a magical Hawaiian vacation, and if you think “staycation” is a sad made-up word that just wants you to feel better about not affording the magical Hawaiian vacation, then maybe it’s easier to try traveling to exotic destinations via your kitchen!

1 lb. franks
2/3 cup drained crushed pineapple
4 tbsp. French’s mustard
8 slices white bread

Mix drained pineapple and French’s Mustard. Split franks in half, lengthwise, but not quite through. Heat in ungreased skillet, then remove and place diagonally across bread slices. Spoon pineapple-mustard mixture into frank slits. Wrap bread around each frank, overlapping corners. Secure with toothpicks. Melt small amount of butter in skillet (low heat). Brown wrapped franks, turning so bread is toasted on all sides. Add butter if needed. 4 servings.

Because trips to Hawaii always involve mustardy pineapple, right?


It’s the pineapple that’s so out-of-place here. Or perhaps, since we want to be transported to Hawaii, everything else doesn’t belong.


Well, let’s get right into it, these hot dogs aren’t going to stuff themselves…


Are we ruining the mustard or the pineapple, here?


Perhaps both.

OK, actually, it’s not terrible, it’s both spicy and sweet and could (in theory) be tasty.


It’s also a little bit runny, but stays more or less in the hot dog crevices.


You need to have very, very soft bread to wrap around hot dogs; this was just very soft, so tended to crack a little bit. The toothpicks held, though.


Frying these wasn’t at all easy, because the sauce tended to ooze out and the bread burned easily.


Sweet, fruity mustard can be a tasty condiment, but it’s apparently an acquired taste. Oddly, one kid hated the bread, the other hated the hot dog. I thought it was ok, but certainly not worth making again. Don’t try it unless you’re in charge of the franks for a luau-themed 4th picnic!

Found in the Flickr stream of girlcalledheaven.


  1. These might be better if revamped considerably as pigs-in-blanket. Maybe. πŸ™‚

    I love all the Hawaiian-themed stuff in retro food. It’s like America’s answer to Cold War angst was to go to a massive mental tiki bar.

  2. Yes, that screams Hawaiian. NOT. I know that there is a historical reason for the rise in “Hawaiian” delights–Hawaii becoming a state in 1959–but c’mon. Just slapping pineapple on something does not a Hawaiian delicacy make.
    Also, this dish totally reminded me of my Frank Triangles:
    finicky little suckers.

    • That leaves me wondering why there wasn’t a simultaneous rise in the number of “Alaskan” dishes. Maybe they could have done some good things with salmon and king crab.

      • You are so right!
        But is that the inspiration for Baked Alaska? An iceberg of ice cream?

      • Baked Alaska was apparently named after Alaska, but in the 19th century when the US first acquired it as a territory. But it’s basically a giant heap of cold πŸ™‚

      • I was thinking the same thing. So far, I have not seen, for example, an ad promoting akutaq-style ice cream. Come to think of it, I’m surprised I haven’t seen it now. If made the traditional way, it would be Paleo-friendly.

  3. (sigh) Pineapple = Hawaii. Welded together, forever and ever. (I should think Spam, too.) … Peculiar recipe. How about: split the hot dogs and make sandwiches with white bread. Fry on both sides, serve the mustard/pineapple separately as a condiment. That would make it easier, if not tastier.

  4. […] our Hawaiian Franks attempt ended up a bit Hawaiian, but also a bit bizarre. Don’t worry, friends — there’s […]

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