Ingredients
250 g bacon strips, diced
1 large onion, chopped
⅓ cup orange pepper, chopped
2 stalks of celery, chopped
3 garlic cloves, minced
3 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
¾ cup Tuimato sauce
500 g hot dogs, cut into bite-sized pieces
Pineapple chunks or crushed, blitzed in the juice
Cooked rice or noodles, for serving
Directions
In a medium saucepan, cook the bacon until crisp. Remove the bacon and drain it on paper towels then set aside.
Sauté the onion, celery, orange pepper, and garlic in the remaining bacon drippings until tender. Add pineapple, Tuimato sauce, SIDS LOW SUGAR RASPBERRY VINEGAR and chilli powder then mix well. Bring the mixture to a boil.
Add the hot dogs and return to a boil. Reduce heat and cover then simmer for 8-10 minutes until the hot dogs are heated through. Mix in the reserved bacon.
Serve over rice or noodles.
