Greek and Hawaiian Hot Dogs

Greek Dog

Culinary Tools:

  • Chef’s Knife
  • 2-quart Mixing Bowl


  • ¼ cup feta cheese, crumbled
  • ¼ cup Kalamata olives, sliced
  • ¼ cup red onion, minced
  • 1 tablespoon oregano, chopped
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice, freshly squeezed
  • 4 whole sweet peppers, roasted and peeled


Using the Chef’s Knife cut the ingredients according to instructions, except the sweet peppers. Mix all the ingredients, but the sweet peppers, in the 2-quart Mixing Bowl. To serve place one sweet pepper in the bun with the hot dog and cover with the Greek toping.

Hawaiian Dog

Culinary Tools:

  • Chef’s Knife
  • Food Cutter (Cones # 3 & 5)
  • 1½-quart Saucepan with Cover
  • 2-quart Mixing Bowl
  • Round Grill

Pineapple Mixture:

  • 1 teaspoon jalapeño, minced
  • 1 teaspoon garlic, minced
  • 2 cups pineapple, cut with Cone # 5
  • ¼ cup sweet onion, cut with Cone #5
  • 1 teaspoon mustard


  • 2 cups green cabbage, cut with Cone # 3
  • 1 cup green bell pepper, seeded and cut with Cone # 3
  • 1/2 cup low-fat mayo
  • 1 teaspoon lemon juice, freshly squeezed


  • 4 slices Canadian bacon (3 ounces)


Mince jalapeño and garlic, using the Chef’s Knife. With the Food Cutter, cut pineapple, sweet onion, cabbage, and bell pepper as directed. Place the pineapple, jalapeno, garlic, sweet onion, and mustard in the 1½-quart Saucepan with the cover on and the Redy-cook valve open. Cook at medium-high heat. When the valve whistles (about 10 minutes,) close valve and reduce temperature to medium. Cook for another 10 minutes. In the 2-quart Mixing Bowl place cabbage, bell pepper, mayo and lemon juice. Mix well and serve with the Pineapple Mixture and hot dog.

Chef’s Tip: While grilling (or cooking) the hot dogs, lightly grill the slices of bacon on the Round Grill, for 2 minutes on each side at medium heat. Cut grilled bacon with the Chef’s Knife, and garnish the hot dogs.