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Hawaiian Dogs with Pineapple Relish & Pineapple Mustard

With a pineapple/mango relish and easy-to-make pineapple mustard, this Hawaiian dogs are a tropical twist of a summer favorite.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4
Author: Stacey | SouthernDiscourse.com

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 tablespoon mayo
  • 1- 2 tablespoon pineapple juice adjust for taste and consistency
  • 1 teaspoon honey
  • Splash of vinegar

Instructions

Relish

  • Place your diced and chopped ingredients in a medium bowl.  Remember to remove the seeds and the seed membrane from the jalapeno.
  • Squeeze the lime juice over the ingredients and add the salt.
  • Toss well.  Refrigerate until ready to serve.

Mustard

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

Notes

Try the relish on tortilla chips for a fresh take on chips & salsa. Also great on fish taco.