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Mexican Hot Dogs 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
OK

Categories 

Family-FriendlyEasy

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