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The southern symbol for gracious living and hospitality- tall and sweet, with its pine cone-like exterior and over the top crown- is the perfect fruit to welcome the long awaited return of that golden friend we call summer.

Ah, the pineapple.

It embodies everything that southern summer hospitality is all about- long evenings with friends, family get-togethers, the easy, impromptu kinds of visits that come with slower days and a vacation state of mind.

And for my family, that welcoming summer fruit is consistently consumed in copious amounts. They will take it any way they can get it. Grilled. In a cake. In ice cream. What about a smoothie? Yogurt? There’s ham, chicken, pizza. For breakfast. In a salad. Plain. Tossed with shrimp. Atop fish tacos. On a hamburger. You name it. As fast as I can buy it. They can eat it. It’s a wonder they don’t all sprout their own green spiky crowns.

And here lately, one of their very favorite ways to eat fresh pineapple? On a hot dog… or two… or three. Sometimes, I lose count.

But that’s ok. Because as long as there’s a summer to be welcomed, there will always be more pineapple.

Hawaiian Hot Dogs With Pineapple Relish and Simple Pineapple Mustard

Ingredients

Hot Dogs:

8-10 Angus beef hot dogs, grilled
King Hawaiian sub rolls

Pineapple Relish:

1 small-medium mango, peeled and diced
1 C diced fresh pineapple
3 tablespoon cilantro, chopped
⅓ C red bell pepper, diced
⅓ C red onion, diced
1 jalapeño, deseeded and finely diced
½ of a medium lime, juiced
Salt to taste

Pineapple Mustard:

2 tablespoon coarse grain Dijon mustard
1 Tbsp mayo
1- 2 tablespoon pineapple juice, adjust for taste and consistency
1 teaspoon honey
Splash of vinegar

Process

Relish:

To make the relish, the work is all in the dicing and chopping. You can definitely take a short cut by using drained pineapple tidbits instead of fresh pineapple. But to be honest, fresh pineapple is absolutely worth the little bit of extra work. (How to cut up a fresh pineapple is included in this article!)

Don’t forget to remove the seed membrane as well as the seeds when de-seeding your jalapeño. Many people believe that it is just the seeds that bring all the heat, but that membrane packs quite a punch too. So remove as much membrane as suits your level of desired heat. (Don’t forget to wear gloves or wash your hands with dish soap afterwards to break up the oils on your hands from the jalapeño. And even after washing, be careful not to touch your face!)

Place your diced and chopped ingredients in a medium bowl. Squeeze the lime juice over the ingredients and add the salt. Toss well. Refrigerate until ready to serve.

This relish is as bright and colorful as summer itself!

Mustard:

Mix together all ingredients in a small bowl. Should be the consistency of a cole slaw dressing.

When your dogs are grilled, it’s time to dress them island style! All they need for tasty summer perfection is the pineapple relish and pineapple mustard. Hawaiian dogs give a fresh, tropical twist to a long-standing summer favorite.

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