Description
A delicious twist on traditional hotdogs topped with a sweet and savory pineapple bacon jam.
Ingredients
Scale
- 450 g thick-cut bacon, diced
- 1 cup (150 g) fresh pineapple, finely chopped
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, minced
- 55 g brown sugar
- 60 ml apple cider vinegar
- 30 ml soy sauce
- 15 g Dijon mustard
- 5 g smoked paprika
- 2 g red pepper flakes (optional)
- 6 high-quality beef hotdogs
- 6 brioche or potato buns
- 28 g butter, for toasting
- Fresh jalapeño slices (optional)
- Chopped fresh cilantro or green onions (optional)
Instructions
- Heat a large skillet over medium heat. Add diced bacon and cook for 8–10 minutes until browned and crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon fat in the pan.
- Add thinly sliced onions to the reserved bacon fat. Cook over medium-low heat for 8–10 minutes, stirring occasionally, until onions become golden and caramelized.
- Stir in minced garlic and cook for 1 minute until aromatic.
- Add chopped pineapple, brown sugar, apple cider vinegar, soy sauce, Dijon mustard, smoked paprika, and red pepper flakes. Stir well to combine.
- Simmer the mixture for 10–12 minutes, stirring occasionally, until thickened to a jam-like consistency.
- Return the reserved bacon to the jam. Stir well and keep jam warm over low heat.
- Preheat a grill to medium-high. Grill hotdogs for 5–7 minutes, turning regularly for even charring.
- Brush buns with melted butter and toast on the grill for 1–2 minutes until golden brown.
- Place grilled hotdogs in toasted buns, generously spoon pineapple bacon jam over each, and garnish with fresh jalapeño slices and herbs if desired. Serve immediately.
Notes
- For an extra kick, add more red pepper flakes to the jam.
- This recipe can be prepared in advance and reheated before serving.
- Served hot for the best flavor experience.
Nutrition
- Serving Size: 1 hotdog with jam
- Calories: 360
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 50 mg