Lightly oil the grill rack and heat the grill to medium. Stir the pineapple, reserved juice, pepper, onion and cilantro in a small bowl.Grill the hot dogs for 4 minutes on each side or until hot. Spread 1 teaspoon honey mustard on each bun. Top each with 1 hot dog and 2 tablespoons pineapple mixture. Sprinkle with the macadamia nuts, if desired.
3 tablespoons pineapple tidbits in juice, drained, reserving 1 1/2 teaspoons juice, and coarsely chopped3 tablespoons diced red bell pepper2 tablespoons diced red onion1.5 teaspoons chopped fresh cilantro4 hot dog4 teaspoons honey mustard4 Pepperidge Farm® Sweet & Soft Hot Dog Buns Top Sliced2 tablespoons coarsely chopped macadamia nuts(optional)
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