| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 to 8 servings |
Ingredients
- 1/2 pineapple, peeled and sliced into 1/2-inch planks
- 1 mango, peeled and sliced into 1/2-inch pieces
- 1 jalapeno, seeded and finely diced
- 1 red chile (Fresno or jalapeno), seeded and finely diced
- 1/2 medium red onion, finely diced
- 1 tablespoon olive oil
- 1/2 lemon, juiced
- 1/2 cup pickle relish
- Kosher salt and freshly ground black pepper
- 8 slices applewood-smoked bacon
- 8 good quality all-beef franks
- 16 pickled jalapeno slices, drained
- 8 hot dog buns
- Ketchup, for serving
- Country mustard, for serving
Instructions
- For the fruit relish: Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill-marked, 1 to 2 minutes per side. Set aside to cool, then slice into 1/4-inch cubes. In a large bowl, combine the fruit with the jalapeno, red chile, onion, olive oil, lemon juice and pickle relish. Season lightly with salt and pepper. Set aside in the fridge.
- For the hot dogs: Set a grill pan over medium-high heat. Cook the bacon for 1 to 2 minutes on each side, just to render some fat, not to cook through. Transfer the bacon to a paper-towel-lined plate to drain.
- With a sharp knife, make a small lengthwise slit down the center of each hot dog (do not cut all the way through). Cut the jalapeno slices so you can unroll them into long strips. Place 2 or 3 jalapeno strips into the slit of each hot dog. Wrap each dog with a strip of bacon and secure it in place with toothpicks. In the same grill pan used for the bacon, cook the hot dogs until the bacon is cooked through and crisp, rotating frequently, 5 to 6 minutes total.
- To serve, toast the buns for 1 to 2 minutes per side. Remove the toothpicks from the hot dogs and nestle the dogs in the buns. Top with fruit relish and serve with ketchup and mustard.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 650 |
| Total Fat | 37 g |
| Saturated Fat | 13 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 5 g |
| Sugar | 29 g |
| Protein | 19 g |
| Cholesterol | 56 mg |
| Sodium | 1320 mg |
Reviews
These take a bit of effort but the results are exceptional. My whole family loved these. My wife likes a little less heat than the rest of the family so I used less jalapeños than listed in the recipe but still had a nice sweet and spicy combo. Worth the time when you want to really do something different with a hot dog.
Improvements – Use pork & beef dogs (I use Sahlen’s Smokehouse Hots) and if you gently pound the raw bacon out, you can spiral it much easier, no need to pre cook it as it will cook quickly on the grill. Love the jalapeño inside trick.
I just made these the other night and we loved them. My boyfriend even took the leftover salsa to work w/ him and made them for his co-workers. Everyone loved them! The salsa gets even better by the next day. So next time I might make it a day in advance.
Holy cow! Can’t go wrong with one. Didn’t use pickled jalapeño – fruit relish was the perfect complement.