This surprisingly good Japanese inspiration has been a menu favorite at Crif Dogs for years—now the name reminds patrons to keep supporting disaster relief. (Adapted from Crif Dogs, NYC)
6 vegetarian hot dogs
6 buns, lightly toasted
1 8-oz. can pineapple chunks, drained and chopped
6 scallions, thinly sliced
6 Tbsp. Teriyaki sauce
Split dogs lengthwise until nearly halved. Spray grill with cooking spray. Open each hot dog out almost flat, and place on grill. Weight down, if possible, to increase amount of surface touching grill; turn to grill other side.
Put hot dogs split-side up in buns. Sprinkle each liberally with chopped pineapple and scallions, and top with 1 Tbsp. teriyaki sauce.