Ingredients
1 pkg(s)
Nathan's Skinless Beef Franks
1 pkg(s)
1/4 cup(s)
Agave nectar
1/4 cup(s)
1/4 cup(s)
Rum
1/4 cup(s)
1 whole
Small pineapple, cut into 1/4'-thick strips
1 whole
Vegetable oil, for grilling
2 whole
Jalapenos, seeded and minced
2 whole
1 whole
Small red onion, minced
1 whole
2 whole
Limes, juiced
2 whole
1 cup(s)
Fresh cilantro, finely chopped
1 cup(s)
Salt
Pepper
1 pkg(s)
Nathan's Hot Dog Buns
1 pkg(s)
Directions
Combine agave and and rum in low, wide baking dish. Add pineapple and toss to coat. Marinate for 1 hour, tossing occasionally.
Preheat grill to high and coat grates with oil. Grill pineapple until charred, 2 to 3 minutes per side. Remove from grill and let cool.
When pineapple is cool enough to handle, dice and add to mixing bowl with jalapenos, onion, lime juice and cilantro. Toss to combine, and season with salt and pepper, to taste. To add extra rum flavor, add leftover marinade, to taste.
Cook your hot dogs your favorite way. We suggest pan-fried with butter!
To serve, place hot dog in bun and top with pineapple salsa.
Whatever You Get, Get Nathan's