8 hot dog buns
8 smoked sausages, jalapeño or plain beef
Half a fresh pineapple, peeled and cored
2 large fresh jalapeño peppers
1 tablespoon finely chopped cilantro
1 small red onion, peeled and cut in half
1 teaspoon barbecue seasoning (I use Hardcore Carnivore Red)
Prepare the PK for two zone grilling by lighting a half chimney of charcoal. Once the top is just ashed over on the edges, dump the charcoal into the grill, piling up on the left side only. Open the bottom left and top right vents. Replace the grate.
The pineapple is easiest to grill in large pieces. To prepare, cut the skin, bottom and top off a whole fresh pineapple, then cut in half lengthwise. Cut each half in half lengthwise again, and remove the corner piece which will be the core. I cook each quarter like this to make them easier to manage.
Place the pineapple, jalapeño and onions directly over the hot coals. The idea to to char the outside of all three ingredients but not cook all the way. After 2-3 minutes, turn them to char the other side. Once the outsides are blistered, remove from heat and set aside.
Place the smoked sausage on the indirect side of the grill to warm through, and close the lid.
While the sausage are heating, make the relish.
Finely dice the pineapple and onion, and add to a bowl. Remove the stem and seeds from the jalapeño, then finely dice the charred flesh and add it to the bowl, along with the cilantro and bbq seasoning. Stir to combine.
Open the hot dog buns and place them cut side down on the part of the grill closest to the coals, but not directly over them, for 30-45 seconds. This will allow them to toast without burning.
Place the sausages into the buns and topped with the charred relish to serve.