Sweet and Sour... the best of both worlds!
1 lime, zested and juiced
1 Tablespoon Dijon mustard
2 Tablespoons honey
4 Berks Grill Franks
6 Tablespoons sweetened shredded coconut
4 slices canned pineapple, cut into six pieces each
2 scallions, green parts sliced
1 teaspoon sesame seeds (optional)
In a small bowl combine the lime zest, lime juice, mustard and honey. Set aside.
Heat a griddle, non stick skillet or grill pan over medium-high heat or prepare an outdoor grill. Brush the franks with the reserved lime juice mixture, set the mixture aside.
Cook the franks on the grill, turning often until the franks are cooked through, and charred on the outside, about 5 minuets. Set aside and allow to cool for 5 minutes.
Add the shredded coconut to the reserved lime juice mixture, stir to combine. Place the pineapple pieces on a serving platter.
Cut each hot dog into 6 slices. Place a hot dog slice on top of each pineapple piece. Spoon a bit of the coconut lime chutney onto each hot dog piece. Top each piece with a scallion slice. Place a tooth pick into each hot dog piece making sure to put the toothpick all the way down into the pineapple pieces. Sprinkle with sesame seeds if desired.