No servings information available
4 Hot Dogs
4 Hot Dog Buns
1 Tablespoon Vegetable Oil
3 Pineapple Slices
3 Radishes, sliced thin
½ Cup Chili
½ Cup Red Onion, diced
3 Tablespoons Chili Sauce
¼ Cup Cotija Cheese, crumbled
¼ Cup Mexican Crema
¼ Cup Cilantro Leaves
1 Lime, for juicing
No nutrition information available
1. Turn your gas grill to high heat. Brush pineapple slices with oil and onto grill and cook until first side is well charred about 3 minutes, flip and cook for another 3 minutes. Remove and place onto a cutting board. Once cool enough to handle, cut into medium dice.
2. Add the hotdogs to the grill and cook until well browned all over, about 3-5 minutes per side. Place hot dog buns onto the grill and toast on both sides until lightly golden brown, 1-3 minutes per side.
3. Make sure you warm your chili before assembling hot dogs.
4. Place hot dogs into toasted buns and top evenly with chili, pineapple, chili sauce, red onion, radishes, cotija cheese, Mexican crema and cilantro leaves. Squeeze lime over the top and serve immediately.