FOR THE SALSA: Chop the pineapple, mango, bell pepper and cilantro.
In a large bowl combine the chopped ingredients and add the lime juice. Using a large spoon gently stir to combine well. Set aside.
FOR THE HOTDOGS:
Slice jalapeno peppers.
Heat a grill to 450 degrees to get those grates nice and hot. Turn down heat to 350 and add the Bison Wieners. Cook about 5 minutes per side, or until heated through and you see good grill marks.
Add the buns, to the grill split side down, arrange then so they are tented. Grill the buns until they are toasted and grill marks start to appear.
To serve: Place the wieners in the buns and tuck the sliced jalapenos on the side of the wiener. Sprinkle on some of the pineapple mango salsa, add some bbq sauce and dig in.
Notes
Most hot dogs are pre-cooked once they're packaged. However, some high end butcher shops sell hot dogs that have not been cooked. For these bison hot dogs, and since they're smoked and pre-cooked, simply grill them until they're steamy hot and have those desirable grill marks that bring a little crispy texture to the party. You can also easily pan fry them in your favorite skillet. Cast iron skillets do a beautiful job.Purchase Hawaiian Hot Dogs Buns for an even more authentic experience.If Jalapeno Peppers are just too hot for you, purchase Poblano Peppers, remove veins and seeds and dice them. Sprinkle them on top of the salsa once the hotdog is built.Presentation Tip: Toast hot dog buns to create grill marks. Just pull them apart a bit and place them on the grill split part down. Watch them close and remove them once grill marks start to show.