Description
A sweet, salty, smoky and crunchy Colombian street food favorite with pineapple preserves and crushed potato chips.
Ingredients
Scale
- 8 hot dogs – I use Nitrate Free Hot dogs
- 8 pack hot dog buns
- 1/4 cup Mayo
- 1/4 cup Mustard
- 1/4 cup Ketchup
- 1/4 cup Pineapple Preserves
- 2 cups Crushed Potato Chips (I like Ruffles chopped up bc they are extra crunchy)
Instructions
- Grill hot dogs on Kingsford Charcoal until charred on all sides.
- Spread buns out and toast for a few minutes on the cooler side of the grill.
- Mix mayo, mustard, and ketchup to make a “pink sauce.”
- Place hot dog in bun, add a tablespoon of pineapple preserves, then pink sauce, and finish with crushed potato chips.
- Enjoy the combo of sweet, salty, smoky, and crunchy flavors!
Notes
For best flavor, toast the buns lightly and serve immediately so the chips stay crunchy.
Nutrition
- Serving Size: 1 hot dog