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1
For the fruit relish: Preheat an oiled grill pan over medium-high heat.
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2
Grill the pineapple and mango slices until grill-marked, 1 to 2 minutes per side.
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3
Set aside to cool, then slice into 1/4-inch cubes.
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4
In a large bowl, combine the fruit with the jalapeno, red chile, onion, olive oil, lemon juice and pickle relish.
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5
Season lightly with salt and pepper.
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6
Set aside in the fridge.
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7
For the hot dogs: Set a grill pan over medium-high heat.
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8
Cook the bacon for 1 to 2 minutes on each side, just to render some fat, not to cook through.
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9
Transfer the bacon to a paper-towel-lined plate to drain.
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10
With a sharp knife, make a small lengthwise slit down the center of each hot dog (do not cut all the way through).
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11
Cut the jalapeno slices so you can unroll them into long strips.
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12
Place 2 or 3 jalapeno strips into the slit of each hot dog.
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13
Wrap each dog with a strip of bacon and secure it in place with toothpicks.
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14
In the same grill pan used for the bacon, cook the hot dogs until the bacon is cooked through and crisp, rotating frequently, 5 to 6 minutes total.
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15
To serve, toast the buns for 1 to 2 minutes per side.
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16
Remove the toothpicks from the hot dogs and nestle the dogs in the buns.
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17
Top with fruit relish and serve with ketchup and mustard.
