| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1 jalapeño pepper, finely diced
- Kosher salt and freshly ground black pepper
- 1 cup diced fresh pineapple
- 1 tablespoon honey
- 1 teaspoon mustard seeds
- Zest and juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 4 hot dogs
- 4 hot dog buns
Instructions
- Heat olive oil in a saute pan over medium-high heat. Add the onions, red and yellow peppers and jalapeño, then add some salt and pepper to taste, and cook, stirring, until translucent, 6 to 8 minutes. Add the pineapple, honey, mustard seeds and lime zest and juice and cook until the sauce reduces and becomes thick in consistency, 5 to 8 minutes more. Remove from heat and add chopped fresh herbs to finish.
- Preheat grill to 450 to 500 degrees F.
- Grill hot dogs until they have nice grill marks. Meanwhile, grill the hot dog buns.
- Place hot dogs in the buns and spoon pineapple relish on top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 379 |
| Total Fat | 21 g |
| Saturated Fat | 6 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 11 g |
| Cholesterol | 23 mg |
| Sodium | 584 mg |
| Serving Size | 1 of 4 servings |
| Calories | 379 |
| Total Fat | 21 g |
| Saturated Fat | 6 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 11 g |
| Cholesterol | 23 mg |
| Sodium | 584 mg |
Reviews
Tried this a couple weeks ago and it was fantastic…..such a big hit with our group. Any leftover relish is great with chips or cracker. Can’t wait to make it again!
This was a great change of pace. We had 1/2 fresh pineapple, some yellow, orange and red peppers, cilantro along with coconut rice left over from a shrimp meal. Made the salsa without the jalapeño, but with the peppers we had. Split the hot dogs down the middle, and loaded in the salsa, and served on a bed of coconut rice. Delicious.
Delicious! I love spicy, but if you’re timid, seed all or half of the jalapeño. Spiralizing the hot dogs proved to be more challenging. I’ll have to practice.