The pineapple—tall, sweet, and crowned like a little tropical monarch—is the quintessential symbol of southern hospitality and the perfect way to welcome summer. Its spiky exterior and juicy interior bring to mind long evenings with friends, family gatherings, and the relaxed, impromptu visits that come with warmer days.
For my family, pineapple is a summer staple. They’ll take it grilled, baked in cake, churned into ice cream, blended into smoothies, stirred into yogurt, piled on ham or chicken, tossed with shrimp, placed atop fish tacos—even on a hamburger. If I buy it, they’ll eat it. Sometimes I joke they’ll all sprout their own tiny spiky crowns.
One recent favorite? Pineapple on a hot dog. Yes—Hawaiian-style hot dogs piled high with bright pineapple relish and a tangy pineapple mustard. They’re playful, summery, and disappear fast at any cookout.
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 cup diced fresh pineapple
- 3 tablespoons chopped cilantro
- 1/3 cup diced red bell pepper
- 1/3 cup diced red onion
- 1 jalapeño, deseeded and finely diced (remove membrane for less heat)
- Juice of 1/2 a medium lime
- Salt to taste
Pineapple Mustard:
- 2 tablespoons coarse-grain Dijon mustard
- 1 tablespoon mayonnaise
- 1–2 tablespoons pineapple juice (adjust for taste and consistency)
- 1 teaspoon honey
- A splash of vinegar
Instructions
Relish
Finely dice the mango, fresh pineapple, red bell pepper, and red onion. Remove the seeds and membrane from the jalapeño to control heat, then mince it finely. Combine all the diced ingredients in a medium bowl. Squeeze the lime juice over the mixture, add salt to taste, and toss gently to combine. Refrigerate the relish until you’re ready to serve. Fresh pineapple is worth the extra prep for bright flavor and texture, but drained canned tidbits can be used in a pinch.
Tip: When handling jalapeños, remove the seed membrane if you want less heat. Wear gloves or wash your hands thoroughly with dish soap afterward to remove the capsaicin oils, and avoid touching your face.
Mustard
In a small bowl, whisk together the Dijon mustard, mayonnaise, pineapple juice, honey, and a splash of vinegar until smooth. The finished consistency should be similar to a coleslaw dressing—pourable but creamy. Adjust pineapple juice to reach your preferred thickness and sweetness.
Grill your hot dogs until nicely browned. Toast the King’s Hawaiian rolls if you like, then assemble: spread a little pineapple mustard down the roll, add the grilled hot dog, and pile the pineapple-mango relish on top. The combination of savory, sweet, tangy, and spicy makes these Hawaiian dogs an irresistible summer twist on a classic favorite.
This relish also makes a great fresh topping for tortilla chips as a twist on chips and salsa, or as a bright topping for fish tacos.
Hawaiian Dogs with Pineapple Relish & Pineapple Mustard
With a pineapple-mango relish and easy-to-make pineapple mustard, these Hawaiian dogs give a tropical twist to a summer favorite.
Prep Time: 20 minutes | Cook Time: 5 minutes | Total Time: 25 minutes | Servings: 4
Ingredients
Hot Dogs
- 8–10 Angus beef hot dogs, grilled
- King Hawaiian sub rolls
Pineapple Relish
- 1 small–medium mango, peeled and diced
- 1 cup diced fresh pineapple
- 3 tablespoons chopped cilantro
- 1/3 cup diced red bell pepper
- 1/3 cup diced red onion
- 1 jalapeño, deseeded and finely diced
- Juice of 1/2 a lime
- Salt to taste
Pineapple Mustard
- 2 tablespoons coarse-grain Dijon mustard
- 1 tablespoon mayo
- 1–2 tablespoons pineapple juice
- 1 teaspoon honey
- Splash of vinegar
Instructions
Relish
- Combine all diced ingredients in a medium bowl, making sure to remove the jalapeño seeds and membrane if you prefer less heat.
- Squeeze lime over the mixture, add salt, and toss to combine.
- Refrigerate until ready to serve.
Mustard
- Whisk together mustard, mayo, pineapple juice, honey, and vinegar until smooth. Adjust juice for desired consistency.
Notes
Use the relish on chips for a fresh twist on chips & salsa, or as a vibrant topping for fish tacos.
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Don’t forget to explore other recipes and posts in The Southern Blog Collective’s “Dive Into Summer” series.
Enjoy these Hawaiian dogs at your next cookout—bright, tropical, and perfect for summer entertaining.