Colombian Hot Dogs Are Going Viral, and I Finally Get Why

I'll be frank: This recipe is shockingly good.

Simply Recipes / Frank Tiu

I know pineapple on pizza is controversial. I get it. It's not for everyone. But I'm here to tell you that pineapple on hot dogs should be a thing.

I was as surprised as you when I stumbled across perro caliente Colombiano, also known as Colombian hot dogs. What started as a pineapple-topped street food in Colombia is now a viral trend on TikTok with millions of fans, and for good reason.

This hot dog stands out in the best way, both flavorfully and visually. It’s sweet and savory, crunchy and creamy, and I knew I had to make one.

Now, full disclosure: I haven’t been to Colombia. I can't claim to know this is how it's really done. However, based on my social media research, I think I came up with a pretty solid take.

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What Is a Colombian Hot Dog?

Let’s start with the foundation: It’s a hot dog in a bun. That’s about where the similarities to the American classic end.

Colombian hot dogs are boiled, rather than grilled. Then, the dogs are topped with salsa rosada (a mix of ketchup, mayo, and lime juice), melty white cheese, caramelized pineapple, and potato chips.

This perro caliente is a wildly popular snack after a night of drinking in Bogotá, though I made mine on a Saturday afternoon.

Read More: I Asked 5 Chefs To Name the Best Hot Dog Brand—They All Said the Same Thing

Simply Recipes / Frank Tiu

How To Make Colombian Hot Dogs

This hot dog is typically boiled, though some TikTok creators grill the hot dogs or make slits in the casing. I kept things simple and boiled my dogs. I also left the buns untoasted to keep things true to the videos I saw.

Now, here’s where it gets fun. Instead of the usual squirt of ketchup or mustard, Colombian hot dogs are topped with salsa rosada, aka pink sauce. It’s a mix of mayo and ketchup, with a squirt of lime juice to cut the richness and add some citrusy notes. It's creamy, slightly tangy, and a lot less acidic than plain ketchup.

Then come the caramelized pineapples. Some recipes use fresh pineapple, but I went with canned pineapple tidbits. They’re small enough to stay put and help prevent a messy eating experience. 

I simmered the tidbits in their own syrup until the moisture cooked off and the residual sugar from the syrup caramelized the pineapples in the pan. (If you use fresh pineapple, be sure to add a bit of sugar during caramelization.)

The tangy-sweet pineapple was honestly my favorite part of this whole recipe. It balances our the saltiness of the hot dog beautifully.

To finish things off, I added grated white cheese (I used white cheddar, but queso blanco or anything mild and melty works), and a generous handful of crushed potato chips. The chips add an irresistible salty crunch.

To maximize the textural experience, I opted for a crinkle cut, but any plain chip will do. Even with the salsa rosada and caramelized pineapple, the chips still stayed crispy. The Colombian hot dog is well worth a try!

Simply Recipes / Frank Tiu

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