Treat the family to a taste of the tropics with these vacation-inspired hot dogs! Rum-soaked pineapple turns extra-sticky and sweet on the grill, and mixed with jalapeno, lime and cilantro, together it makes a mouthwatering salsa for Nathan’s Famous Skinless Bun-Length Beef Franks.
Combine agave and and rum in low, wide baking dish. Add pineapple and toss to coat. Marinate for 1 hour, tossing occasionally.
Preheat grill to high and coat grates with oil. Grill pineapple until charred, 2 to 3 minutes per side. Remove from grill and let cool.
When pineapple is cool enough to handle, dice and add to mixing bowl with jalapenos, onion, lime juice and cilantro. Toss to combine, and season with salt and pepper, to taste. To add extra rum flavor, add leftover marinade, to taste.