For the Hawaiian salsa: Prepare a grill for medium-high heat.
Place the mango, sweet peppers, red onion and pineapple in a large bowl, toss with the oil and season with salt and pepper to taste. Grill the fruits and vegetables until they are beginning to char in spots, about 3 minutes per side. Allow to cool slightly and then cut the mango, sweet peppers, red onion and pineapple into 1/2-inch cubes. Add to a large bowl along with the Italian parsley, green onions, honey and Cajun seasoning. Toss to combine, and set aside.
For the Hawaiian hot dog: Toast the King¿s Hawaiian Hot Dog Buns for a minute or so over medium-high heat on the grill and set aside. Grill the hot dogs, moving them until beginning to char in spots, 6 to 7 minutes. Place the grilled hot dogs in the toasted buns, and top with the Hawaiian salsa.
Even if your fruit isn't 100-percent ripe, grilling will bring out the sweetness! This recipe can also be done indoors using a grill pan, cast-iron pan or heavy-bottomed skillet.
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