Around about here, adding ketchup to a hot dog is considered to be an abomination unto Vienna Beef.
But, even around about here, respectful folk can respectfully disagree about whether or not pineapple has a place on a pizza (let us not even discuss the whole deep-dish vs thin crust divide).
Hows about pineapple relish on a hot dog?
•2 tbsp 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
•1/4 tsp Kosher salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper (optional)
•1 cup diced fresh pineapple
•1 tbsp honey
•1 tsp mustard seeds
•Zest and juice of 1 lime
•1/4 cup chopped fresh parsley
Warm the oil in a large pan over medium-high heat. Add the onion, peppers and toss to coat with the oil. Season with the salt, black and Aleppo pepper (if using), then cook for seven or eight minutes, until the peppers are tender and the onion translucent.
Stir in the pineapple, honey, mustard seed, lime juice and zest, and cook for another eight minutes or so, until the relish is nicely thickened.
Note: I used my immersion blender to chop up the relish a bit in the pan as it was thickening up.
Remove from the heat and stir in the parsley.
Note: Chef Zakarian also added cilantro to his relish, but I am not a huge fan, so I skipped that.
Transfer to a jar, cover and chill until ready to serve on your hot dogs.
Nice! Spicy! Spicy nice!