Hot Dogs with Pineapple Bacon Relish

If you are grilling the hot dogs, if you want you can grill the onion instead of sautéing. Just cut into thick rounds, coat with olive oil, and grill for about 5 minutes per side. Then chop.

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Makes enough relish for 8 hot dogs


  • 1/4 pound thick cut bacon
  • 1/2 large red onion, chopped, about 1 cup
  • 2 cups finely chopped fresh pineapple (about 10 oz)
  • 1/4 cup chopped sweet pickles
  • 1 Tbsp sweet pickle juice
  • 8 hot dogs
  • 8 hot dog buns


1 Pre-cook the bacon: Place the strips of bacon in a skillet on medium heat. Slowly cook the bacon, turning the strips over occasionally until much of the fat is rendered and the bacon is lightly browned. Remove the bacon strips to a paper towel lined plate.

2 Sauté the onions: Pour off all but a teaspoon of the bacon fat (do this into a jar, do not pour down the drain or you will clog your pipes). Increase the heat to medium high and add the chopped onion. Cook, stirring occasionally until the onions are translucent, about 5 minutes. Remove from heat.

While the onions are cooking, finely chop the cooled bacon strips.

3 Make pineapple bacon relish: In a large bowl stir to combine the bacon, onion, pineapple, and sweet pickles. Mix in a tablespoon of sweet pickle juice. You can make ahead at this point, chill until ready to serve with the hot dogs.

4 Cook the hot dogs: Heat the hot dogs your favorite way. The hot dogs are already cooked when you buy them, so all you really need to do is heat them through.

Over a grill, grill for about 5 minutes on a medium flame, until lightly browned, and toast the buns for a minute if you wish.

Or, put the dogs in a saucepan and cover with water. Bring to a simmer and simmer for 5 minutes.

Or, pierce the hot dogs all over with a fork and put on a plate in the microwave for 20 to 30 seconds per hot dog.

5 Assemble: Place a hot dog in a bun and top with a couple spoonfuls of relish.

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  • ncage

    Fixed this tonight. Very excellent. Thanks for the recipe. I did make a few minor modifications:

    1. Added Guacamole (i thought it would match perfectly and it did!!!)

    2. I didn’t add the bacon directly to the salsa. I was afraid it would get soggy. So i just let people sprinkle crumbled bacon on their own hot dogs.


  • Syd

    I was right! It was delicious on pan sauteed cod. A true keeper recipe. Thanks Elise.


  • Kate

    The hubby has a thing for grilled pineapple. Would grilled pineapple be a good substitute for the raw pineapple or would it make it too mushy?

    Grilled pineapple would be fine! ~Elise

  • Lisa

    This would be great on a grilled pizza! I’ll be making this asap!!

  • Alicia

    Ok, had to try this. Verrrry interesting. I shortcutted everything from canned crushed pineapple to the Oscar Mayer bacon bits. (OMG! But I was pressed for time.), and made 1/2 recipe. I loved it. DH thought it was “ok”. Love the idea of this on fish. I think the relish would go well with chicken and/or pork.

    You were pressed for time! Glad it still worked out for you. ~Elise

  • Cyndi

    I agree with Syd – that this would be good on fish, too – but I think I’ll leave out the pickles for this. I just got some old-fashioned hot dogs (the kind that have skin that “snaps”), and your relish will be wonderful on them!

  • Gisela

    Sounds really good. Will make it tomorrow but ad some corn and serve it with steak.

  • Syd

    I saw this post early this morning, so I picked up fresh pineapple when I did my shop and made it for lunch. YUM! My husband looked at me funny, but went back for seconds. I’m thinking I might try it with some grilled fish tonight.

  • Michelle MacPhearson

    Love the sweet and sour taste combination.