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Pineapple Bacon Jam Hotdogs

Sweet, smoky, and savory gourmet hotdogs with tropical pineapple bacon jam
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Ingredients
  

For the Pineapple Bacon Jam:

  • - 1 lb thick-cut bacon diced
  • - 1 cup fresh pineapple finely chopped
  • - 1 large yellow onion thinly sliced
  • - 3 cloves garlic minced
  • - ¼ cup brown sugar
  • - ¼ cup apple cider vinegar
  • - 2 tablespoons soy sauce
  • - 1 tablespoon Dijon mustard
  • - 1 teaspoon smoked paprika
  • - ½ teaspoon red pepper flakes optional

For the Hotdogs:

  • - 6 high-quality beef hotdogs
  • - 6 brioche or potato buns
  • - 2 tablespoons butter for toasting
  • - Fresh jalapeño slices optional
  • - Fresh cilantro or green onions chopped (optional)

Instructions
 

  • Cook diced bacon in large skillet over medium heat until crispy, about 8-10 minutes. Remove bacon, leave 2 tbsp fat in pan.
  • Add sliced onions to bacon fat, cook on medium-low 8-10 minutes until caramelized and golden.
  • Add minced garlic, cook 1 minute until fragrant.
  • Add pineapple, brown sugar, vinegar, soy sauce, mustard, paprika, and red pepper flakes. Stir to combine.
  • Simmer 10-12 minutes until thickened to jam consistency, stirring occasionally.
  • Stir reserved bacon back into jam, keep warm on low heat.
  • Grill hotdogs over medium-high heat 5-7 minutes, turning for even browning.
  • Toast buttered buns on grill 1-2 minutes until golden.
  • Assemble hotdogs in buns, top with jam and optional garnishes. Serve immediately.

Notes

- Bacon jam keeps refrigerated up to 7 days
- Fresh pineapple gives best flavor, but canned (drained) works
- Can substitute turkey bacon for leaner option
- Make jam ahead and reheat gently before serving