Ingredients: Makes 4 hot dogs
4 sandwich rolls (hot dog buns will work too, but for more toppings, a sturdier bun is best)
4 hot dogs
1/4 cup green chiles
1/3 cup fresh pineapple, finely chopped
1 jalapeño, sliced thinly
In a grill pan, cook hot dogs on medium, rotating until all sides are browned, 2-3 minutes per side. Meanwhile, slice buns down the middle, and toast under a high broiler about 3 minutes or just until rolls start to crisp.
Add hot dogs to buns, and top each with green chiles, pineapple, and jalapeño.