Place tomatoes in a fine-mesh strainer set in a bowl, season with salt, and toss to combine. Let tomatoes sit for 10 to 15 minutes. Discard liquid, transfer tomatoes to bowl, and add in onion, cilantro, jalapeño, lime juice, and garlic; toss to combine. Season with salt to taste. Set aside.
For the Hot Dogs:
Light 1 chimney full of charcoal. When charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place jalapeños on hot side of grill and cook until lightly charred on all sides, 5 to 10 minutes. Transfer to cutting board, let cool slightly, then slice jalapeños into thin strips lengthwise.
Wrap a slice of bacon around each hot dog, spiraling the bacon down length of frank. Place hot dogs on cool side of grill, cover, and cook until bacon has fully cooked and lightly browned, 10 to 15 minutes.
Place hot dog buns on hot side of grill, cut side down, and cook until lightly toasted, about 30 seconds. Transfer to a serving platter, place a hot dog in each bun, and top with jalapeño strips, pico de gallo, pineapple, avocado slices, and crema. Serve immediately.