Hawaiian Hot Dog Fresh Relish (Print Version)
# Ingredients:
→ Fresh Hawaiian Relish
01 -
1 1/2 cups English cucumber, diced
02 -
1/3 cup red onion, minced
03 -
1/3 cup red bell pepper, minced
04 -
2 tablespoons salt
05 -
6 tablespoons sugar
06 -
3 tablespoons pineapple juice
07 -
3 tablespoons vinegar
08 -
1/2 teaspoon prepared mustard
09 -
1/4 teaspoon celery seed
10 -
pinch of red pepper flakes
11 -
1/2 cup fresh pineapple, finely chopped
→ Teriyaki Mayo
12 -
1/2 cup mayonnaise
13 -
2 tablespoons teriyaki sauce
→ Hot Dogs Assembly
14 -
8 hot dogs
15 -
8 hot dog buns, toasted
16 -
8 slices beef bacon, cooked crisp and crumbled
17 -
8 pineapple slices
# Instructions:
01 -
Combine diced cucumber, minced red onion, and minced red bell pepper with salt in a large bowl. Transfer to a colander and allow to drain for one hour.
02 -
After one hour, rinse the vegetables thoroughly under cold running water. Drain well to remove excess liquid.
03 -
In a large bowl, mix sugar, pineapple juice, vinegar, mustard, celery seed, red pepper flakes, and chopped pineapple. Add the rinsed and drained vegetables, stirring to combine. Refrigerate the relish mixture for 1 to 3 hours to allow flavors to develop.
04 -
Blend mayonnaise and teriyaki sauce in a small bowl until smooth. Keep chilled until ready for use.
05 -
Cook beef bacon slices in a skillet until golden and crisp. Drain on paper towels and crumble. Set aside.
06 -
Heat grill to medium-high. Grill pineapple slices until distinct grill marks appear, about 1 to 2 minutes per side.
07 -
Grill the hot dogs until heated through. Simultaneously, toast the hot dog buns until lightly browned.
08 -
Split hot dogs down the center and place each in a toasted bun. Top with grilled pineapple slices cut in half, a spoonful of Hawaiian relish, teriyaki mayo, and generous crumbled beef bacon.
# Notes:
01 -
Chill the relish in advance to enhance the flavors and ensure maximum freshness.
02 -
Prepare all garnishes and condiments ahead so assembly is swift at serving time.