Ingredients
12
12 servings
- •½ pineapple, cut into 12 thin spears
- •2 teaspoons paprika
- •1 teaspoon garlic powder
- •1 teaspoon chili powder
- •1 teaspoon onion powder
- •½ teaspoon black pepper
- •½ teaspoon kosher salt
- •1 lb bacon strips
- •12 pork hot dogs
- •12 hot dog buns
- •BBQ sauce
- •minced red onion
- •minced jalapeño
Instructions
- Preheat a grill or grill plate to low heat.
- Sprinkle the paprika, garlic powder, chili powder, onion powder black pepper, and salt over the pineapple spears in a bowl. Mix until they are completely coated.
- Lay a slice of bacon at a slight diagonal angle on your work surface. Lay a second slice above it making sure they slightly overlapped in the middle.
- Place one hot dog and one thin pineapple spear near the bottom part of the first slice of bacon. Tuck the end of the bacon around the hot dog and pineapple and roll across the counter until they are completely encased. Use toothpicks if needed to get a tight seal.
- Place the hot dogs on the grill and cook, flipping halfway through, until the bacon is crispy and the pineapple and hot dogs are heated through, about 40 minutes.
- Place the dogs into hot dog buns and top with barbecue sauce, red onion, and jalapeño.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 544
- Carbohydrate: 26g
- Fat: 36g
- Fiber: 3g
- Protein: 26g
- Sugar: 5g
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