Puka Dog

  • PrepTime: 15 Mins
  • CookTime: 5 Mins
  • TotalTime: 20 Mins


  1. For the Mango Mustard:
  2. 1/2 cup mango (diced)
  3. 1/4 cup mayonnaise
  4. 3 tablespoons Dijon mustard
  5. 1 tablespoon lemon juice
  6. 1 teaspoon crushed red pepper flakes
  7. For the Pineapple Relish:
  8. 2 cups pineapple (fresh, diced)
  9. 1/4 cup red onion (diced)
  10. 1 jalapeño pepper
  11. 2 tablespoons white vinegar
  12. 2 tablespoons sugar
  13. 1 lime (juiced)
  14. 1 teaspoon cilantro (fresh, chopped)
  15. 1/8 teaspoon kosher salt
  16. For the Hot Dogs:
  17. 4 Hawaiian rolls (or 4 hot dog buns or sandwich rolls)
  18. 4 polish sausages


  1. Gather the ingredients for the mango relish.
  2. Add all of the ingredients to a blender or food processor. Blend until completely smooth. 
  3. Gather the ingredients for the pineapple relish. 
  4. Add the ingredients to a food processor. Pulse until the ingredients are combined but are still chunky. 
  5. Gather the ingredients for the hot dogs.
  6. You can either split the hot dog bun and toast the inside of your bun on a griddle or poke a hole into the bun using a turkey baster. If you want to toast the inside of the hole, you can heat up the turkey baster in the oven and use it to toast the interior.
  7. Add the polish sausages to a grill pan or grill and cook on high heat until seared on all sides and heated through, about 3 to 5 minutes. 
  8. Drizzle a few teaspoons of the mustard and the pineapple relish into the bun and stuff the hot dog inside. 
  9. Serve immediately with more toppings on the side.