Best Hot Dogs With Spicy Pineapple Relish Recipes

Hawaiian Sweet and Spicy Relish image

Provided by MARIA MAC

Time 20m

Yield 3 cups

Number Of Ingredients 8

1 medium onion, chopped
2 jalapeno peppers, cleaned and chopped fine
2 tablespoons butter
2 tablespoons cornstarch
2 cups crushed pineapple in juice
3 tablespoons cider vinegar
1/2 teaspoon curry powder
1/4 teaspoon cumin

Steps:

Saute the onion in butter until soft. Stir in the cornstarch. Add the pineapple and jalepeno stir, and heat until bubbly. Add the vinegar.
Stir in the curry and cumin and heat for another minute or two.

Nutrition Facts : Calories 210.9, Fat 8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 59.1, Carbohydrate 35.6, Fiber 2.3, Sugar 26, Protein 1.3

Hot Dogs with Spicy Pineapple Relish image

Provided by Geoffrey Zakarian

Categories main-dish

Time 45m

Yield 4 hot dogs

Number Of Ingredients 0

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1/2 cup diced red onion, 1 cup diced bell peppers (red and yellow) and 1 diced jalapeno; season with salt and pepper. Cook, stirring, until tender, 6 to 8 minutes.
Add 1 cup diced pineapple, 1 tablespoon honey, 1 teaspoon mustard seeds and the zest and juice of 1 lime; cook until thickened, 5 to 8 more minutes. Remove from the heat and add 1/4 cup each chopped cilantro and parsley.
Grill 4 hot dogs over medium-high heat, turning, until marked. Serve on grilled buns with the pineapple relish.

Pineapple Relish image

Provided by Food Network

Categories condiment

Time 1h35m

Yield 2 cups for 12 to 16 hot dogs

Number Of Ingredients 10

1 tablespoon oil
1 cup diced sweet onion
1/4 cup diced green pepper
1 (20-ounce) can crushed pineapple
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup cider vinegar
1 teaspoon fresh lime zest
1 tablespoon whole-grain mustard
1 clove garlic, chopped

Steps:

In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!