Prepare the pineapple salsa by combining diced pineapple, diced tomato, chopped green onions, minced hot pepper, olive oil, salt, and lime juice in a mixing bowl. Adjust the amount of hot pepper to your desired heat level.

Prepare the pink sauce by combining mayo, ketchup, and a splash of hot sauce in a squeeze bottle.

Prepare the chimichurri mayo by roughly chopping cilantro, basil, green onion, and the remaining hot pepper. Puree with lime juice and a spoonful of mayo using a hand blender or food processor. Combine with the remaining mayo, sour cream, and sugar. Transfer to a squeeze bottle.

Cook bacon until crisp, then break into bite-sized pieces.

Smash potato chips inside the bag using a meat tenderizer, small pot, or your fist until crushed.

Dice avocado just before serving and dress with lime juice to prevent oxidation.

Cut off the bottom 1/8 inch of each hot dog bun to create a flat surface.

Fill the bottom of each bun with shredded carrots and cabbage.

Cook sausages by pan-frying or grilling and place in the bun.

Top with pineapple salsa, avocado, and bacon pieces.

Coat everything with a layer of crushed chips.

Finish with a criss-cross of mustard, pink sauce, and chimichurri mayo.