Pineapple Daiquiri Dog
Total Time1 hr 15 mins
Skill LevelIntermediate
Servings8
Total Time1 hr 15 mins
Skill LevelIntermediate
Servings8
Share
AboutTreat the family to a taste of the tropics with these vacation-inspired hot dogs! Rum-soaked pineapple turns extra-sticky and sweet on the grill, and mixed with jalapeno, lime and cilantro, together it makes a mouthwatering salsa for Nathan’s Famous Skinless Bun-Length Beef Franks.
let’s cookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
1 pkg(s) Nathan's Skinless Beef Franks 1/4 cup(s) agave nectar 1/4 cup(s) rum 1 whole small pineapple, cut into 1/4'-thick strips vegetable oil, for grilling 2 whole jalapenos, seeded and minced 1 whole small red onion, minced 2 whole limes, juiced 1 cup(s) fresh cilantro, finely chopped salt pepper 1 pkg(s) Nathan's Hot Dog Buns
Directions
1Combine agave and and rum in low, wide baking dish. Add pineapple and toss to coat. Marinate for 1 hour, tossing occasionally.
2Preheat grill to high and coat grates with oil. Grill pineapple until charred, 2 to 3 minutes per side. Remove from grill and let cool.
3When 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.
4Cook your hot dogs your favorite way. We suggest pan-fried with butter!
5To serve, place hot dog in bun and top with pineapple salsa.
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