Hawaiian Corn Dogs

1. 1

   Bake corn dogs according to package directions.

2. 2

   To make pineapple sauce, combine 1/2 cup sugar, 1 Tablespoon cornstarch, 1/8 teaspoon salt in saucepan, stirring with a whisk.

3. 3

   Stir in 1 cup pineapple juice, 2 Tablespoons fresh lemon juice and 3 large eggs.

4. 4

   Bring to a boil over medium heat, stirring constantly with whisk.

5. 5

   Reduce heat, and simmer 1 minute or until thick, stirring constantly.

6. 6

   Remove from heat; add 2 Tablespoons of butter, stirring gently until butter melts.

7. 7

   Pour into a shallow dish and let cool slightly until a little thick.

8. 8

   Coat corn dogs in warm pineapple curd and roll in toasted coconut.

9. 9

   Eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.