For the Pineapple Salsa - Pineapple - Corn - Black Beans - Tomatoes minced - Red Onion minced - Jalapeno - Scallions minced - Fresh Cilantro - Limes
For the Grilled Guacamole - Avocados - Red pepper minced - Red onion minced - Cumin - Salt and pepper - Cayenne - Sour cream - Limes For the hot dogs - Natural casing hot dogs - Buns
Grill pineapple slices until grill marks appear on both sides. Remove and set aside. Grill the avocado, flesh side down a few minutes for grill marks and then flip and cook until soft. Set aside to cool.
Combine the corn, black beans, tomatoes, red onion, jalapeno, scallions, cilantro, juice from 2 limes . Add the chopped pineapple and toss to combine. Set aside.
Scoop out the avocado into a bowl and add the minced red pepper, onion, cumin, salt, pepper, cayenne, sour cream, and the juice from 2 limes. Mash together, Set aside.
Salsa and guac can be stored. For guacamole, make sure plastic wrap is touching the surface to avoid discoloration due to oxidization.
When ready to serve, cook the hot dogs until desired char on the grill. Scoop guacamole into the buns and spread evenly.
Place a cooked hot dog in each and top with a healthy scoop of the pineapple salsa. Serve fresh.
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