Ingredients :
    18 frankfurters, halved crosswise
    3 oz (100 g) bacon, cut in long, thin strips 1 in (3 – 4 cm)
    1 onion, cut in thin julienne
    1 can pineapple juice
    1 red pepper, seeded and deveined, cut in thin strips
    cup brown sugar
    1 teaspoon mustard
    bottle ketchup
    1 tablespoon cornstarch (optional)


Make a cross cut in frankfurters on both ends. Separate.
Heat a skillet, add bacon and stir until bacon is cooked, not browned. Drain in paper towel. Add onions to skillet with bacon fat and cook until crystal clear. Remove to a separate bowl.

Place bacon in a saucepan with onions. Add pineapple juice, red peppers, brown sugar, mustard and ketchup. Bring to a boil to reduce. Add frankfurters and cook over low fire until cut ends open. Season to taste. Cover saucepan and turn off heat.

Dilute 1 tablespoon cornstarch in cup cold water, bring sauce to a boil and stir in cornstarch gradually, to thicken.
        4 - 8 servings