Recipe courtesy of Hank Adaniya
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1 hr 35 min
20 min
45 min
30 min
2 cups for 12 to 16 hot dogs



In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.

Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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