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Mexican Hot Dogs with Pineapple Pico de Gallo

Mexican style Hotdog with Pineapple Pico de Gallo

Salty, hot, and sweet, this Mexican Hotdog with Pineapple Pico de Gallo recipe will become your go-to for summer bbqs. Topped with a new twist on a classic recipe, this hot dog is worth going south of the border.


Ingredients
For the Pineapple Pico de Gallo
1/2
cup
chopped
1/2
cup
chopped pineapple
1/2
cup
chopped tomato
2
tablespoons
Chopped Cilantro
2
serrano chiles, sliced
*
salt and pepper to taste
For the Hot Dogs
2
bacon strips
4
hot dogs
4
hot dog buns
Directions
Make the pico de gallo: place all of the pico de gallo ingredients in a bowl and stir together. Cover and keep in the refrigerator until ready for use.
Make the hot dogs: cut the strips of bacon in half so that you have 4 pieces of bacon. Using toothpicks, affix the bacon to the hotdog, so that the bacon wraps around the hotdog.
Place the hotdog on a parchment lined pan and place under the heated broiler in your oven (or on a heated outdoor grill) for 8 to 10 minutes, until the bacon is crispy.
Place the hotdog in the hotdog buns and garnish with the pineapple pico de gallo.

The base number of servings for this recipe is 4
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