01 - 
                Put chopped cucumber, onion, and red pepper in a large bowl with salt. Let it drain in a colander for about 60 minutes.
              
              
              
                02 - 
                Rinse those salted veggies off well with cold water. Make sure you get all the water out.
              
              
              
                03 - 
                Mix sugar, pineapple juice, vinegar, mustard, celery seeds, red pepper flakes, and pineapple in a clean bowl. Toss in the drained veggies and stir well. Chill it for an hour or up to three to get the flavor right.
              
              
              
                04 - 
                Whip together mayo and teriyaki sauce in a small bowl until smooth. Keep it cold until you’re ready to use.
              
              
              
                05 - 
                Cook bacon in a pan until it’s nice and crunchy. Drain on paper towels then crumble it up. Set it aside.
              
              
              
                06 - 
                Heat up your grill to medium-high. Grill pineapple slices for 1 or 2 minutes on each side until you see those nice grill marks.
              
              
              
                07 - 
                While you warm the hot dogs on the grill, toast the buns until they’re lightly browned.
              
              
              
                08 - 
                Cut open the hot dog buns and put in a hot dog each. Add pineapple halves, a spoonful of the relish, a drizzle of the teriyaki mayo, and sprinkle plenty of crumbled bacon on top.