Mexican Hot Dogs with Pineapple Salsa

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Mexican Hot Dogs with Pineapple Salsa
  • Prep 30 min
  • Total 30 min
  • Servings 6
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Add a Mexican twist to a summer picnic staple by adding spicy chilies and fresh pineapple salsa.
By Cheri Liefeld
Updated Jun 29, 2012


Pineapple Salsa

  • 1 cup chopped fresh or canned pineapple
  • 1/4 cup chopped red onion
  • 1 tablespoon chopped fresh cilantro
  • Juice of 1 lime

Hot Dogs

  • 2 to 3 jalapeño chiles
  • 6 hot dogs
  • 1/2 cup mayonnaise
  • 1 to 3 teaspoons chopped chipotle chiles in adobo sauce (from 7-oz can)
  • 6 hot dog buns, split


  • 1
    Heat gas or charcoal grill. In small bowl, mix salsa ingredients; set aside.
  • 2
    Place jalapeños on grill over medium heat. Cook uncovered, turning frequently, until tender (and skins begin to brown, if desired). Remove from grill to cutting board. Remove stems and seeds. Slice jalapeños into rings; set aside.
  • 3
    Place hot dogs on grill over medium heat. Cook uncovered about 10 minutes, turning frequently, until hot.
  • 4
    In small bowl, mix mayonnaise and chipotle chiles. Spread mixture on cut sides of each bun. Place grilled hot dogs in buns; top with pineapple salsa and jalapeño rings.

Tips from the Betty Crocker Kitchens

  • tip 1
    To save time, skip grilling the jalapeños—just slice, seed and use—or substitute pickled sliced jalapeños from a jar.
  • tip 2
    Jalapeños and hot dogs can be grilled on a stove-top grill pan, if desired.
  • tip 3
    Chipotles in adobo sauce can be quite spicy, so if you haven’t tried them before, add 1 teaspoon first to the mayonnaise and taste before adding more.


Nutrition Facts are not available for this recipe
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