1-Prepare the sriracha mayo: by combining 1 cup mayonnaise, ¼ cup sriracha, the juice of 1 lime, and salt to taste in a bowl. Mix until smooth, then refrigerate. For easy application, transfer to a squeeze bottle.

2-Prepare the pineapple salsa: by removing the skin and core of ½ pineapple and cutting it into mini cubes (about ¼ inch). In a bowl, combine the cubed pineapple, 1 cup chopped cilantro, ½ diced red onion, the juice of 1 lime, and salt to taste. Mix well and refrigerate.

3-Heat a griddle or flat-top grill to medium heat to ensure the bacon cooks evenly.

4-Wrap each footlong hot dog tightly with bacon strips, stretching the bacon slightly as you go (approximately 2 strips per hot dog).

5-Place the bacon-wrapped hot dogs on the griddle with the sealed side down first to crisp. Cook for about 2 minutes, then rotate and flip every 1 to 2 minutes until the bacon is fully crisped on all sides.

6-Remove the hot dogs from the griddle and let them rest on a tray. Toast the buns on the griddle for 1 to 2 minutes.

7-Spread the sriracha mayo on the toasted buns, add a bacon-wrapped hot dog, and top with the pineapple salsa.

8-Serve immediately and enjoy.