Hawaiian Hot Dogs w/ Pineapple Salsa #SundaySupper {Summer BBQ Party}

This week for #SundaySupper we are having a Summer BBQ Party!  When I think of summer BBQ, I immediately think of hamburgers and hot dogs.  What can I say, you can take the gringa out of the US, but you can't take away her love of classic American fare.  Since I'll be sharing plenty of burger recipes next month for The Food of the Month Club (spoiler alert!), I figured this Summer BBQ Party was just the excuse I needed to share my recipe for Hawaiian Hot Dogs.

These hot dogs get their name not because this is how they're served in Hawaii, but because they're topped with a spicy pineapple salsa.  Served atop bacon-wrapped salchichas (hot dog sausages) topped with a smoky Chipotle Ketchup, the pineapple salsa is what brings all the flavors together for a super tasty hot dog that is perfect for a summer cook-out.

On a side note, while writing out this recipe, I wasn't sure what to call the hot dog sausages. Here in Mexico we call them salchichas.  And when I was growing up in the States, my grandparents always referred to them as weenies.  I could have used the words franks or wieners, but it just didn't feel right because I never call them that.  So I'm curious...What word do you use for hot dog sausages?


Hawaiian Hot Dogs w/ Pineapple Salsa

Ingredients:
For the salsa:
  • 1 fresh pineapple, peeled, cored, and finely chopped
  • 1/2 medium red onion, sliced or chopped
  • 2 serrano chilies, seeds removed and finely chopped
  • 2 tablespoons chopped fresh cilantro
For the hot dogs:
  • 12 salchichas (hot dog sausages) (beef, pork, or turkey) 
  • 12 slices bacon
  • 12 hot dog buns
  • Mayonnaise or Mexican crema
  • Chipotle Ketchup* (recipe below)

Directions:
For the salsa: In a medium bowl, combine the fresh pineapple with the red onion, serrano chilies, and cilantro: season with salt.  Cover salsa and refrigerate until ready to use.

For the hot dogs: Wrap the salchichas in bacon.  Grill the hot dogs over a medium-low flame or fry them in a non-stick skillet over medium low heat, until the bacon is fully cooked.

To serve, split open hot dog buns and lightly toast on the grill (or on a comal/griddle on the stove) over a low flame.  Spread cut sides of buns with mayo or Mexican crema.  Serve bacon-wrapped hot dogs in buns.  Top with Chipotle Ketchup and lots of pineapple salsa.   Enjoy!!!


*For the Chipotle Ketchup: Puree 1 cup ketchup with 1 to 2 chipotle peppers in adobo.

For more delicious Summer BBQ recipes, take a look at what the #SundaySupper crew has cooked up this week:

Hot Off the Grill:
On the Side:
Sweet Tooth:
In the Cooler:

A big THANK YOU to Jennie from The Messy Baker for hosting this week's Summer BBQ Party for #SundaySupper.  And as always, be sure to join our #SundaySupper chat on Twitter starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you.  To join all you need to do is follow the#SundaySupper hashtag and share your favorite tips and recipes. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.
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