Hot Dogs with Pineapple and Red Pepper Salsa
- 25 MIN
- 10 MIN
- 6 hot dogs
- In a bowl, combine all the ingredients. Season with salt and pepper. Set aside. When ready to serve, lightly drain the salsa.
- In a large non-stick skillet over medium-high heat, brown the hot dogs in the butter for about 8 minutes, turning them frequently, or until cooked through. Place them on a plate. In the same skillet, quickly toast the buns on both sides.
- Fill each bun with a hot dog and top with the salsa.