Polynesian Sweet And Sour Hot Dogs With Rice Recipes

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POLYNESIAN SWEET AND SOUR HOT DOGS WITH RICE



Polynesian Sweet and Sour Hot Dogs with Rice image

Hot dogs are the unsung heroes of dinnertime, and here's another recipe that proves it! Toss pineapple pieces, bits of bell pepper and sliced hot dogs in a homemade sweet and sour sauce, then serve over rice for a dinner that's fast, cheap and supremely satisfying.

Provided by Tablespoon Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 12

1 can (20 oz) pineapple chunks in juice
1/2 cup packed brown sugar
3 tablespoons apple cider vinegar
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1 tablespoon vegetable oil
1 package (16 oz) hot dogs, sliced on the diagonal into 1 1/2-inch pieces
1/2 large green bell pepper, cut into 1-inch cubes (about 1 cup)
1/2 large red bell pepper, cut into 1-inch cubes (about 1 cup)
2 tablespoons cornstarch
2 tablespoons water
8 cups hot cooked white rice

Steps:

  • Drain pineapple chunks; reserve juice. In medium bowl, stir juice with brown sugar, apple cider vinegar, soy sauce and garlic powder.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook hot dogs in oil 3 to 4 minutes, stirring frequently, until lightly browned. Remove from skillet.
  • Add pineapple juice mixture, drained pineapple chunks and chopped bell peppers to hot skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 5 to 6 minutes to reduce mixture slightly.
  • In small bowl, beat cornstarch and water with whisk. Add to skillet; stir constantly until mixture is thick and bubbling. Add hot dogs back into skillet and cook 4 to 5 minutes or until heated through. Serve over hot rice.

Nutrition Facts : Calories 510, Carbohydrate 74 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 26 g, TransFat 0 g

SWEET AND SOUR HOT DOGS---SIMPLE



Sweet and Sour Hot Dogs---Simple image

A lady used to bring this to a church covered dish supper. Every time it was gone by the first time people went through. All the kids loved it, especially my granddaughter. So, I got the recipe from her and was amazed how easy it was. Only three ingredients. You could use this for tiny meatballs too along with the hot dogs.

Provided by Mimi in Maine

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 3

1 (8 ounce) jar red currant jelly
1/2 cup yellow mustard
1 -1 1/2 lb hot dog (you might be able to use 2 pounds)

Steps:

  • In a saucepan, put the jelly and mustard on a low heat till it is melted and mixed well.
  • Cook the hot dogs and if using regular size ones--slice into pieces and add to the mixture; if using mini hot dog cook a few minutes and use whole.
  • Put into a crockpot till ready.

Nutrition Facts : Calories 266.4, Fat 17, SaturatedFat 6.7, Cholesterol 30.1, Sodium 713.6, Carbohydrate 22.5, Fiber 0.5, Sugar 16.6, Protein 6.6

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