Hawaiian Corn Dogs

Ingredients

• 6 hot dogs
• corndogs
• 1 cup pineapple sauce
• 12 cup coconut
• toasted lightly browned

Instructions

1. Bake corn dogs according to package directions.
2. To make pineapple sauce, combine 1/2 cup sugar, 1 Tablespoon cornstarch, 1/8 teaspoon salt in saucepan, stirring with a whisk.
3. Stir in 1 cup pineapple juice, 2 Tablespoons fresh lemon juice and 3 large eggs.
4. Bring to a boil over medium heat, stirring constantly with whisk.
5. Reduce heat, and simmer 1 minute or until thick, stirring constantly.
6. Remove from heat; add 2 Tablespoons of butter, stirring gently until butter melts.
7. Pour into a shallow dish and let cool slightly until a little thick.
8. Coat corn dogs in warm pineapple curd and roll in toasted coconut.
9. Eat.