Fresh Pineapple Relish is a great balance of sweet and tangy flavors with a kick from jalapenos and an underlying teriyaki flavor profile. It’s delicious on hot dogs or just about any type of grilled meat, or scooped up with tortilla chips!
How long has it been since you had a great hot dog?
Every so often I get a hardcore craving for a dog with “the works”, the way I used to eat it as a kid. Ketchup, mustard, relish, and white onion!
As much as I love cheese, there is just no place for cheese on any hot dog of mine. And for me that goes double for my chili, lol. Like pizza, hot dog toppings are very much regionally influenced.
Another nifty thing about hot dogs is that like toast, they’ve gone all fancy and hip as of late. You can find them with pretty gourmet toppings and crafted flavor profiles.
I’ll always be a fan of “the works”, but I can also get on board with these trendy dogs (like my Thai dog I shared a couple years ago!).
In This Article
Why You’ll Love This Recipe
- The sweet, tangy flavor of fresh pineapple shines through.
- If you’re looking for a fun new (trendy) way to eat hot dogs, you will love this!
- This pineapple relish goes beyond just a hot dog topping. Eat it on top of grilled steak, chicken, or fish. Or spoon it on top of tacos or salad bowls. And it’s great scooped up with corn chips!
The Best Fresh Pineapple Relish Recipe
A fresh Hawaiian-style hot dog was the inspiration for this recipe. It features a tropical fruit relish or salsa, and sometimes teriyaki sauce.
Here I went with pineapple as the base for the fruit relish. Additioinally, I wanted teriyaki flavor profile. This is why I used coconut aminos (tamari sauce or soy sauce are also fine), honey, vinegar, garlic, and ginger for the dressing.
Ingredients
- Coconut aminos, tamari sauce, or soy sauce
- Honey
- Apple cider vinegar
- Avocado oil
- Sea salt
- Ground black pepper
- Garlic
- Ginger
- Pineapple
- Red bell pepper
- Jalapeno
- Red onion
- Scallion
- Cilantro
Step-by-Step Instructions
Whisk together the coconut aminos, honey, vinegar, oil, salt, black pepper, garlic, and ginger in a large bowl.
Add the pineapple, red bell pepper, jalapeno, red onion, and scallion and stir to combine.
Top with the cilantro.
Storage
Store this relish in an airtight container in the fridge for up to 5 days.
Pineapple Relish FAQs
What Does Pineapple Relish Go With?
This relish is delicious on nearly any protein you can throw on the grill…chicken, steak, fish, hot dogs, sausage, etc.
If you chop the fruit and veggies small, it’s also delicious for eating with tortilla chips.
Or chop the produce a little larger and serve it as-is as a side salad.
Can I Grill the Pineapple for This Relish?
Yes! To do so, cut a few 1-inch slices of pineapple. Lightly brush them with oil and grill them over medium-high to high until they have char marks on both sides, about 3 to 6 minutes per side, flipping once.
Once grilled, let the pineapple slices cool and then chop them up to make this relish.
What Other Types of Fruit Can I Use Here?
Instead of pineapple, you can substitute mango, strawberries, or payaya.
More Pineapple Recipes to Make
- Vanilla Pineapple Popsicles
- Short Rib Beef Tostadas Recipe with Pineapple Salsa and Cotija
- Pineapple Black Bean Salad with Pomeagranate Arils and Coconut Chips
- Easy No Churn Pina Colada Sorbet
Let’s Connect
I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith
Fresh Pineapple Relish
Ingredients
- 1 tablespoon coconut aminos tamari sauce, or soy sauce
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon avocado oil or light olive oil
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 small clove garlic crushed
- 1 teaspoon fresh-grated ginger
- 1 1/2 cups fresh chopped pineapple
- 1/2 red bell pepper chopped
- 1 jalapeno de-seeded and minced (more or less to taste)
- 1/2 small red onion chopped
- 2 scallions green and white parts, thinly sliced
- 1/4 cup fresh cilantro leaves chopped
Instructions
- Whisk together the coconut aminos, honey, vinegar, oil, salt, black pepper, garlic, and ginger in a large bowl.
- Add the pineapple, red bell pepper, jalapeno, red onion, and scallion and stir to combine.
- Top with the cilantro.
Faith’s Tips
- Recipe Yield and Serving Size: This recipe makes about 2 cups; each serving is 1/4 cup, for a total of 8 servings.
- Storage: Store this recipe in an airtight container in the fridge for up to 5 days.
- Serving Suggestions: This relish is delicious on nearly any protein you can throw on the grill, such as chicken, steak, fish, hot dogs, sausage, etc. If you chop the fruit and veggies small, it’s also delicious for eating with tortilla chips. Or chop the produce a little larger and serve it as-is as a side salad.
Nutrition
This post was first published on An Edible Mosaic on June 9, 2017. I updated it with more information on July 13, 2022.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
It’s a hot dog on crack! I could see this relish on white fish, too. Fabulous.
Wow, now this is some kind of hotdog! Love, love, love that pineapple relish. :)