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Tropical dogs with bold flavors and zippy homemade salsa will brighten up your get-together. Grilled pineapple, smoky bacon, and crunchy toppings make everybody eager for seconds. When I took these to a barbecue, they vanished quick—even the pickiest folks wanted more.
This punchy salsa gets folks talking every single time. Everyone’s happier when it’s on the table and it’s even tastier once it chills a bit.
Must-Have Ingredients
- Red pepper flakes: sprinkle just a hint for warming heat.
- Buns: soft but firm so they don’t fall apart, toast them quickly to help hold in toppings.
- Fresh pineapple: go for deep yellow, sweet aroma; dice up for tasty bursts.
- Vinegar: keeps things tangy and helps it last, apple cider works best.
- Cucumber (English): chop this up for crispiness, seedless if possible.
- Sea salt: use to pull out water from veggies, try sea or kosher salt.
- Mustard: brings a gentle zing, both Dijon and yellow do the trick.
- Sugar: cuts the sour or spicy edge, basic white sugar is perfect.
- Pineapple juice: adds yummy island taste, squeeze it fresh if you can.
- Red bell pepper: pick a shiny one, dice small for extra color and mild sweetness.
- Red onion: dice tiny for brightness and crunch; it should feel solid.
- Hot dogs: choose snappy, flavorful ones—classic or all-beef is great.
- Pineapple slices: thick wheels work best for grilling and topping.
- Teriyaki sauce: sweet-salty punch, low-salt soy based kinds are good.
- Beef bacon: cook till super crispy and brown; thick and smoky is the goal.
- Celery seeds: whole seeds bring a mellow herbal kick.
- Mayonnaise: creamy base for your sauce, go for full-fat if you can.
Easy Directions
- Top the Dogs:
- Make a cut down the hot dogs but don’t split all the way
Place each one in its bun
Add grilled pineapple, big spoonfuls of salsa, teriyaki mayo, and the bacon crumbles - Bun Prep:
- Put buns face down on the hot grill
Leave just a bit so they pick up a golden crust for better structure - Pineapple & Dog Grilling:
- Fire up to medium-high
Grill the pineapple slices till charred for sweetness
Flip the hot dogs until they’re warm and have grill marks too - Bacon & Toppings:
- Cook bacon until super crispy and crumble up
Have your pineapple slices ready to hit the grill - Teriyaki Mayo Time:
- Stir mayo and teriyaki sauce together until it’s totally blended
Keep in the fridge till it’s time to dress the dogs - Salsa Mixing:
- Add your drained veggies into the bowl with dressing
Give it a good stir, cover, and chill for at least an hour to pull the flavors together - Dressing Whip-Up:
- Put vinegar, sugar, pineapple juice, mustard, red pepper flakes, celery seeds, and diced pineapple in a bowl
Keep stirring until sugar’s gone and everything looks smooth - Veggie Rinse and Drain:
- Wash off salt from your chopped veggies under cold water
Pat dry so the salsa doesn’t turn soupy - Salsa Veggies:
- Chop up bell pepper, cucumber, and red onion even
Scatter salt on top and leave them in a colander for about sixty minutes to pull excess water and keep things crisp
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I always grab extra caramelized pineapple straight from the grill. If my niece helps, she sneaks a few bites and giggles before we even finish topping the dogs.
Keeping It Fresh
That tangy salsa stays bright for three days sealed in your fridge. Leftover teriyaki mayo keeps for a week if you pop it in a jar. Store pineapple in a container so it stays juicy. Put it all together just before eating so your dogs hold up.
Make It Yours
Use turkey bacon or ditch bacon for a lighter spin. If beef bacon’s not around, regular pork works great or go vegan with soy bacon. Any vinegar will do, and switch in yellow onion if you’re out of red.
Perfect Pairings
Bring these tropical dogs to your next backyard hang. I love ’em with watermelon, kettle chips, and ice cold sweet tea. Grilled corn or a crunchy slaw makes it even better.
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Laid-Back Hawaiian Vibes
Every bite is loaded with wild, sunny flavors that give you beachy backyard feels. Sweet pineapple, crispy bacon, and salsa come together for that relaxed aloha magic. These always take me back to laughing under the stars and getting a bit messy with family.
Common Questions
- → How long should the relish stay chilled?
Keep it in the fridge for 1 to 3 hours so the flavors come together. You can make it ahead.
- → Can I switch regular bacon for beef bacon?
Absolutely. Just cook regular bacon until crisp, crumble it, and use it like beef bacon.
- → What if I don’t have pineapple juice handy?
Try bottled pineapple or orange juice instead, though the taste will differ a bit.
- → How do I grill the pineapple?
Cut pineapple into rings or chunks, then grill on medium heat until you get nice marks and it softens. This brings out its sweetness.
- → Is the teriyaki mayo spicy?
Nope. It’s sweet and savory without any heat unless you add sriracha or chili flakes for a punch.