2 tablespoons Frank’s Hot sauce
1 tablespoon French’s Mustard
1 teaspoons paprika
½ teaspoon black pepper
½ teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 pineapple, cut into 4 thin spears
12 rashers streaky smoked bacon
4 pork hot dogs
4 hot dog buns
Franks Hot Sauce
½ Red onion
Add the pineapple spears, Hot Sauce, paprika, garlic powder, chili powder, onion powder black pepper and salt over the pineapple. Mix until they are completely coated.
Lay a slice of bacon at a slight diagonal angle on your work surface. Lay a second slice, then a third above it making sure they slightly overlapped in the middle.
Place one hot dog and one pineapple spear near the bottom part of the first slice of bacon. Tuck the end of the bacon around the hot dog and pineapple and roll across until they are tightly wrapped
Place the hot dogs on the grill and cook gently until the bacon is crispy and the pineapple and hotdog are heated through, about 8-10 minutes. Flip halfway through.
Spread mustard over both sides of the inner bun. Place into hot dog buns, add a little more hot sauce and top with diced onion