4 pcs regular cut bacon
2 ea. all beef or pork hot dog
2 ea. high quality hot dog buns (top split) with poppy seeds
1 ea. avocado, mashed with 1t lime juice
½ C homemade or high quality mayonnaises
2T cilantro, minced
½ ea. lime juice
½ C pineapple, diced
¼ ea. red bell pepper, minced
2 t red onion, minced
Pinch cayenne pepper
1 t brown sugar
Salt and freshly ground black pepper
Prepare pineapple relish: Combine diced pineapple, red bell pepper, red onion, cayenne, brown sugar, salt and pepper in a bowl. Set aside.
Prepare cilantro mayo: Whisk cilantro, mayo and lime juice together. Set aside.
Prepare hot dogs: Place 3 layers of paper towels on a microwave safe plate and arrange bacon on top in a single layer. Cover with 3 more layers of paper toweling. Microwave on high power until fat renders but bacon is still soft and pliable. 3-6 minutes depending on strength of microwave. Carefully spiral-wrap each hot dog with a piece of bacon. I have not found it necessary to secure bacon with a toothpick but you may want to just to be safe. Set aside while grill heats.
Heat grill to medium low. *Video preparation https://kutv.com/features/fresh-living/petite-feast-utah-grilled-california-style-bacon-wrapped-turkey-dog
When the grill is hot, place wrapped hotdogs on grill and cook, repositioning as needed to avoid flare ups and prevent burning. Because the bacon is partially cooked and much of the fat has been rendered flare ups should be minimal. When the bacon and turkey dogs are cooked through remove from heat. Grill buns just until heated and lightly toasted. Serve bacon wrapped dogs in buns with avocado mash, pineapple relish and cilantro mayo.