Mexican Hot Dogs with Pineapple Pico de Gallo

    Mexican style Hotdog with Pineapple Pico de Gallo
    Melissa Guerra

    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.

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    Ingredients
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    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
    Step 1
    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.
    Step 2
    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.
    Step 3
    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.
    Step 4
    Place the hotdog in the hotdog buns and garnish with the pineapple pico de gallo.

    Nutrition Facts

    Serving Size: 
    1 hot dog
    Serving Per Recipe: 
    4
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    17 mins
    Prep Time: 
    2 mins
    Cook Time: 
    15 mins
    Enter Quantity
    The base number of servings for this recipe is 4
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