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Hawaiian Dogs with zesty fresh relish bring a burst of sunshine to any event. Juicy grilled pineapple, smoky bacon, and a crispy tropical topping make these stand out at every barbecue. The first time I brought them to a picnic, they vanished quick—even the picky eaters went back for more.
The colorful relish always grabs attention when I make these. It cheers everyone up and tastes best after chilling in the fridge for a bit.
Ingredients
- Cucumber (English): chopped for crispness and fresh feel. Pick one with fewer seeds.
- Red bell pepper: chopped finely to add sweetness and brightness. Choose one shiny and richly colored.
- Red onion: minced to add a tangy kick and splash of color. It should feel firm and heavy.
- Sea salt: pulls moisture from the veggies to keep the relish crunchy. Kosher or sea salt works best.
- Sugar: tones down the spicy and tart notes. Use plain white sugar for a clean taste.
- Pineapple juice: adds a fresh tropical twist. Juice from ripe pineapple packs the best punch.
- Vinegar: brings a sharp tang and helps preserve. Apple cider vinegar is ideal.
- Mustard: adds a mild tangy edge. Yellow or Dijon both fit.
- Celery seeds: offer a subtle herby flavor. Pick whole, aromatic seeds.
- Red pepper flakes: just a pinch to give a little warmth.
- Fresh pineapple: diced small for juicy bursts and rich flavor. Look for golden, sweet-smelling pineapple.
- Mayonnaise: creamy base for the sauce. Use a rich full-fat kind.
- Teriyaki sauce: gives a classic savory-sweet umami flavor. Low-sodium soy-based teriyaki is nice.
- Hot dogs: well-seasoned with a snap. Classic or all-beef both work.
- Buns: soft but sturdy enough to hold all the toppings. Lightly toasted for firmness.
- Beef bacon: smoky and crispy. Pick thick pieces and cook till deeply browned.
- Pineapple slices: thick rounds for grilling and topping the dogs. These hold up best on the grill.
Instructions Step by Step
- Relish Prep:
- Chop cucumber, red onion, and bell pepper evenly for good crunch
Sprinkle with salt and let rest in a colander for an hour to pull out extra moisture and keep relish crisp - Rinse and Drain Well:
- Rinse veggies under cold water after salting to wash off excess salt
Drain thoroughly so relish won’t be watery - Make Relish Dressing:
- Mix sugar, pineapple juice, vinegar, mustard, celery seeds, red pepper flakes, and diced pineapple in a bowl
Stir until sugar dissolves and ingredients are blended well - Combine and Chill:
- Add drained veggies to dressing
Mix it all up, cover, and chill in the fridge for 1 to 3 hours so flavors blend and stay fresh - Prepare Teriyaki Mayo:
- Whisk mayonnaise and teriyaki sauce together until smooth
Keep chilled until you're ready to use - Cook Bacon and Ready Toppings:
- Cook beef bacon until crispy then crumble into bits
Keep with pineapple slices ready for the grill - Grill Pineapple and Dogs:
- Heat grill to medium-high
Grill pineapple rounds until you see dark grill marks to bring out sweetness
Grill hot dogs at the same time until warmed through and slightly charred - Toast Buns:
- Place buns cut side down briefly on the grill for a light toast so they stay together with toppings
- Build the Hawaiian Dogs:
- Split hot dogs lengthwise without cutting through completely
Place in toasted buns
Add grilled pineapple half-moons, a thick spread of teriyaki mayo, crumbled bacon, and a generous scoop of the tropical relish
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The grilled pineapple with its caramel edges is always my favorite part. Whenever my niece helps out, she sneaks some extra pineapple before we finish putting everything together.
How to Store
This tropical relish keeps well in the fridge for up to three days in a sealed container. Any leftover teriyaki mayo can go in a jar and used within a week. Store leftover grilled pineapple in a tight container so it stays moist. Best to put the hot dogs together just before eating for the best texture.
Ingredient Swaps
You can switch out beef bacon for turkey or leave it out if you want a lighter dish. If beef bacon isn't easy to find, regular bacon works or try vegan soy bacon for plant-based friends. For the relish, white vinegar can replace apple cider vinegar and yellow onion can stand in for red if needed.
What Goes Well
These Hawaiian dogs make a fun cookout star. I like serving them with crunchy kettle chips, fresh watermelon, and sweet iced tea. For extra color and crunch, add grilled corn on the cob or a simple slaw alongside.
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Hawaiian Hot Dog Vibes
Hawaiian-style dogs bring bold, bright tastes that capture island vibes. Combining pineapple, bacon, and bright relish gives you a little aloha no matter where you are. Baking these always reminds me of laid-back backyard nights, family laughs, and messy fingers.
Frequently Asked Questions
- → How long do I chill the relish?
Let the relish sit in the fridge for 1 to 3 hours so the flavors come together well. You can make it ahead.
- → Can I use regular bacon instead of beef bacon?
Definitely. Just cook regular bacon till it’s crispy, crumble it up, and use it the same way you’d use beef bacon.
- → What can I use if I don't have pineapple juice?
You can swap in bottled pineapple juice or orange juice, though the flavor might change a bit.
- → How do I grill pineapple for this?
Cut pineapple into rings or chunks, grill over medium heat until you see grill marks and it softens a bit. This brings out its sweetness.
- → Is the teriyaki mayo spicy?
Nope, it’s sweet and savory with no heat. If you want it spicy, add sriracha or chili flakes to taste.