A tropical twist on a classic favorite, this Hawaiian-Style Hot Dog combines smoky, juicy sausage with a vibrant pineapple relish and a sweet-and-spicy mango mustard. Perfect for summer cookouts, game day, or anytime you’re craving bold island flavors.
Why Choose a Hawaiian-Style Hot Dog?
This isn’t your average hot dog! With its balance of sweetness, tanginess, and spice, it brings the flavors of Hawaii straight to your plate. Here’s why you’ll love it:
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Sweet and Tangy Relish: The pineapple and bell pepper add freshness and zing.
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Bold, Tropical Mustard: Mango and lime enhance the smoky sausage.
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Savory and Juicy Sausage: Linguica adds a slightly spicy, garlicky kick.
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Easy to Prepare: A few simple steps bring everything together for a flavor-packed meal.
Let’s dive into the step-by-step guide to making this delicious dish!
Ingredients You’ll Need
Pineapple Relish
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3 tablespoons apple cider vinegar
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3/4 teaspoon granulated sugar
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1 teaspoon fresh lime juice
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1/2 teaspoon whole-grain mustard
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1 clove garlic, minced
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2 tablespoons vegetable oil
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3/4 cup diced yellow onion
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1/2 cup diced green bell pepper
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
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1 (20-ounce) can crushed pineapple, undrained
Mango Mustard
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3/4 cup spicy brown mustard (such as Gulden’s)
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1/4 cup mango purée
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2 teaspoons honey
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Pinch of grated lime zest plus 1 tablespoon fresh juice
Hot Dog
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8 (4-ounce) linguica sausage links
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8 steamed hot dog buns
Step-by-Step Instructions
1. Make the Pineapple Relish
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In a small bowl, whisk together apple cider vinegar, sugar, lime juice, and whole-grain mustard. Set aside.
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Heat vegetable oil in a skillet over medium heat. Add onion and bell pepper, cooking until softened (about 5 minutes).
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Stir in garlic, salt, and black pepper, cooking for 1 more minute.
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Add crushed pineapple (with juice) and the vinegar mixture. Simmer for 10 minutes, stirring occasionally, until thickened.
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Remove from heat and let cool.
2. Prepare the Mango Mustard
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In a bowl, whisk together spicy brown mustard, mango purée, honey, lime zest, and lime juice until smooth. Set aside.
3. Grill the Sausage
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Preheat a grill to medium-high heat.
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Grill linguica sausage links, turning occasionally, until heated through and slightly charred (about 6–8 minutes).
4. Assemble the Hot Dogs
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Place each sausage in a steamed hot dog bun.
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Spoon pineapple relish over the sausage.
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Drizzle with mango mustard.
Tips for the Perfect Hawaiian-Style Hot Dog
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Choose the Right Sausage: If you can’t find linguica, try Portuguese sausage or smoked sausage.
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Grill for Extra Flavor: Slight charring enhances the smoky taste.
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Make It Spicier: Add a dash of sriracha to the mango mustard for heat.
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Toast the Buns: Lightly grilling or toasting the buns prevents sogginess.
Nutritional Benefits
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Rich in Vitamin C: Pineapple and bell peppers boost immunity.
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Good Fats & Fiber: Mango and mustard provide antioxidants and digestion-friendly fiber.
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Protein-Packed: Sausages offer a hearty dose of protein.
Variations to Try
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Hawaiian BBQ Dog: Add a drizzle of teriyaki sauce.
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Tropical Heat Dog: Mix in diced jalapeños with the pineapple relish.
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Cheesy Aloha Dog: Top with melted pepper jack cheese.
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Vegan Island Dog: Use plant-based sausages and dairy-free mustard.
Frequently Asked Questions
Can I make the relish ahead of time?
Yes! Store it in the fridge for up to 3 days.
What buns work best?
Steamed hot dog buns keep things soft and pillowy, but brioche buns add a nice richness.
How do I store leftovers?
Keep sausages and condiments separate and reheat the sausages before serving.
Conclusion
This Hawaiian-Style Hot Dog brings tropical flavors to a beloved classic, making every bite sweet, savory, and slightly tangy. Whether for a summer barbecue or a casual weeknight dinner, it’s a must-try!