Hawaiian-Inspired Pineapple Jalapeno Teriyaki Relish
Prep time: 
Total time: 
Yield: Yields about 2 cups, enough to generously top 4 to 6 hot dogs
 
Hawaiian-Inspired Pineapple Jalapeno Teriyaki Relish is a great balance of sweet and tangy flavors; it’s delicious on hot dogs or just about any type of grilled meat, or scooped up with tortilla chips!
Ingredients
  • 1 tablespoon coconut aminos, tamari sauce, or soy sauce
  • 1 tablespoon raw, local honey
  • 1 tablespoon raw, unfiltered organic apple cider vinegar
  • 1 tablespoon avocado oil or light olive oil
  • 1 pinch sea salt and ground black pepper
  • 1 small clove garlic, crushed
  • 1 teaspoon fresh-grated ginger
  • 1½ cups fresh chopped pineapple
  • ½ red bell pepper, chopped
  • ½ to 1 jalapeno, de-seeded and minced (more or less to taste)
  • ½ small red onion, chopped
  • 2 scallions, green and white parts, thinly sliced
  • A small handful of fresh cilantro, chopped
To Serve:
  • Hot dogs (I use Applegate Farms’ Organic Uncured Beef Hot Dogs)
  • Buns or salad greens (because this also makes a great salad, as strange as that sounds!)
Instructions
  1. Whisk together the coconut aminos, honey, vinegar, oil, salt, black pepper, garlic, and ginger in a large bowl.
  2. Add the pineapple, red bell pepper, jalapeno, red onion, and scallion and stir to combine.
  3. Top with the cilantro.
  4. Serve on top of hot dogs, sausage links, fish, grilled chicken, steak, etc.
Notes
Paleo-Friendly: Serve the hot dogs and relish on a bed of salad greens or paleo-friendly bread instead of a bun!
Recipe by An Edible Mosaic™ at http://www.anediblemosaic.com/hawaiian-inspired-pineapple-jalapeno-teriyaki-relish/