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Bright tropical dogs topped with a tangy fresh salsa light up any gathering. Sweet grilled pineapple, crispy bacon, and a crunchy island-style topping make these a hit at every cookout. The first time I brought these to a cookout, they disappeared fast—even the finicky eaters came back for seconds.
This bright salsa always turns heads when I serve it. It lifts everyone’s mood and tastes even better after chilling in the fridge a while.
What You'll Need
- Mayonnaise: rich and creamy base for the sauce, pick full-fat for best results.
- Celery seeds: mild herbal notes, best if whole and fragrant.
- Beef bacon: thick, smoky, crispy slices cooked until deeply browned.
- Teriyaki sauce: classic umami with a sweet edge, low-sodium soy-based is great.
- Pineapple slices: thick rounds that stand up to grilling and top the dogs nicely.
- Hot dogs: pick ones with a good snap and strong seasoning, either regular or all-beef.
- Red onion: minced small for a color pop and zesty bite, should feel firm.
- Red bell pepper: diced finely to add sweet brightness, pick shiny and vibrant ones.
- Pineapple juice: fresh juice from ripe pineapple adds tropical flair.
- Sugar: smooths out acidity and spice, plain white sugar works well.
- Mustard: adds mild tang, yellow or Dijon both fit.
- Sea salt: draw out moisture from veggies, kosher or sea salt is best.
- Cucumber (English): chopped for crisp texture, choose one with fewer seeds.
- Vinegar: sharpness and preservation, apple cider vinegar is ideal.
- Fresh pineapple: diced small for juicy bursts, pick golden and sweet-smelling.
- Buns: soft but steady, lightly toasted so toppings stay put.
- Red pepper flakes: a tiny pinch for subtle heat.
Step-by-Step Guide
- Start with the Salsa:
- Cut cucumber, red onion, and bell pepper evenly for crunch
Sprinkle salt, then let it sit in a colander for about an hour to pull out extra liquid and keep salsa crisp - Wash and Drain:
- Rinse off the salted veggies with cold water
Drain them well so the mix isn’t watery - Whip Up the Dressing:
- In a bowl, stir together sugar, pineapple juice, vinegar, mustard, celery seeds, red pepper flakes, and diced pineapple
Keep mixing until sugar disappears and everything’s blended nicely - Mix and Chill:
- Put drained veggies into the dressing
Stir it all, cover, then chill in the fridge for 1 to 3 hours to let flavors meld and stay fresh - Make Teriyaki Mayo:
- Blend mayonnaise and teriyaki sauce until smooth
Keep it cold until ready to use - Prepare Bacon and Toppings:
- Cook beef bacon crispy, then crumble
Have pineapple slices ready for the grill - Grill Pineapple and Dogs:
- Heat grill to medium-high
Grill pineapple slices until nice dark marks form to bring out sweetness
At the same time, grill hot dogs until hot and slightly charred - Toast Buns:
- Place buns cut side down on the grill just long enough to toast so they hold together
- Assemble the Dogs:
- Slice hot dogs lengthwise but not all the way through
Put them in toasted buns
Top with grilled pineapple, a thick smear of teriyaki mayo, crumbled bacon, and a good scoop of the tropical salsa
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Grilled pineapple with caramelized edges is my favorite piece. When my niece helps, she always sneaks extra pineapple before we even finish building the dogs.
Storage Tips
This island-style salsa holds up in the fridge up to three days if you keep it sealed. Leftover teriyaki mayo lasts about a week in a jar. Keep grilled pineapple in a closed container to keep it juicy. It's best to put the dogs together just before eating so they don’t get soggy.
Switch It Up
Use turkey bacon or skip bacon for a lighter take. If beef bacon’s hard to find, regular bacon works too, or try vegan soy bacon to keep it plant-based. You can swap white vinegar for apple cider, and yellow onion works in place of red.
Pairs Well With
These tropical dogs shine at any backyard gathering. I like to serve them with crunchy kettle chips, juicy watermelon, and sweet iced tea. For extra crunch and color, add grilled corn on the cob or a simple cabbage slaw on the side.
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Hawaiian Dog Mood
These island-style dogs pack bold, bright flavors that bring the beach feeling anywhere. Pineapple, bacon, and fresh salsa combine for that little taste of aloha no matter where you eat them. Making these always reminds me of easy backyard nights, family jokes, and happily messy hands.
Common Questions
- → How long should I keep the relish cold?
Put it in the fridge for 1 to 3 hours so the flavors blend nicely. You can prep it ahead of time.
- → Can I swap regular bacon for beef bacon?
For sure. Just cook regular bacon until it's crispy, crumble it up, and use it just like beef bacon.
- → What if I don’t have pineapple juice?
You can use bottled pineapple or orange juice instead, but the taste might be a little different.
- → How to grill pineapple for this?
Slice the pineapple into chunks or rings, then grill over medium heat till you see nice grill marks and it softens up. This brings out its natural sweetness.
- → Is the teriyaki mayo spicy?
Not at all. It’s sweet and savory without heat. If you want a kick, stir in some sriracha or chili flakes.