Pineapple Salsa and Guacamole Hot Dogs

Nothing screams grill season like a hot dog.

Take things up a notch with this island influenced pineapple salsa and guacamole char-grilled hot dog recipe!


– Pineapple – Corn – Black Beans – Tomatoes – Red Onion – Jalapeno – Scallions


Build a charcoal fire for indirect heat in your kettle grill. Clean and oil your grill grate. Cover, once the coals are arranged and let pre-heat.

Grill the avocado, flesh side down a few minutes for grill marks and then flip and cook another 3 to 4 minutes until soft. Set aside to cool.

Meanwhile, combine the corn, black beans, tomatoes, red onion, jalapeno, scallions, cilantro, juice from 2 limes in a bowl. 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 with a fork, folding and mixing to your linking. Set aside.

Salsa and guac can be stored, covered in air tight containers in fridge for up to 6 hours. For guacamole, make sure plastic wrap is touching the surface to avoid discoloration due to oxidization.

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