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!
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 chili, lol.) Like pizza, hot dog toppings are very much regionally influenced.
The other nifty thing about hot dogs is that like toast, they’ve gone all fancy and hip as of late, thanks to pretty gourmet toppings with 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!).
My inspiration for this recipe was pretty simple; just a really fresh Hawaiian-style pineapple relish. I was going for a teriyaki flavor profile, so I used coconut aminos (tamari sauce or soy sauce are also fine), honey, vinegar, garlic, and ginger as the base ingredients for the dressing.
This relish is the type of thing that’s 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.
What’s your favorite way to eat a hot dog?
- 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
- 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!)
- 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.
- Serve on top of hot dogs, sausage links, fish, grilled chicken, steak, etc.
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. :)