Puka Dog

Puka Dog

 The Spruce Eats / Leah Maroney

Prep: 15 mins
Cook: 5 mins
Total: 20 mins

Puka dogs are delicious smoky Polish sausages stuffed into a lightly sweet Hawaiian roll and drizzled with mango mustard and pineapple relish. These deliciously sweet, spicy, and salty hot dogs hail from Hawaii. Their name comes from the Hawaiian word “puka” which means hole, in reference to the hole that is speared into the delicious, sweet Hawaiian rolls. At the puka dog stands in Hawaii, they use a special heating rod that pokes the hole in the bun and toasts the inside at the same time. This keeps the inside of the bun from getting soggy from the sauces.

This hot dog is filled with a spicy mango mustard and a sweet and spicy pineapple relish. We’ve included these two delicious sauces for this hot dog, but traditionally a “secret” garlic lemon sauce is also included. You can add garlic aioli if you are looking to add a third sauce. A Polish sausage or veggie dog is often used, but you can substitute a regular hot dog, too. 


  • For the Mango Mustard:
  • 1/2 cup mango (diced)
  • 1/4 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon crushed red pepper flakes
  • For the Pineapple Relish:
  • 2 cups pineapple (fresh, diced)
  • 1/4 cup red onion (diced)
  • 1 jalapeño pepper
  • 2 tablespoons white vinegar
  • 2 tablespoons sugar
  • 1 lime (juiced)
  • 1 teaspoon cilantro (fresh, chopped)
  • 1/8 teaspoon kosher salt
  • For the Hot Dogs:
  • 4 Hawaiian rolls (or 4 hot dog buns or sandwich rolls)
  • 4 polish sausages

Steps to Make It

  1. Gather the ingredients for the mango relish.

    Mango mustard ingredients
     The Spruce Eats / Leah Maroney
  2. Add all of the ingredients to a blender or food processor. Blend until completely smooth. 

    Mango mustard in a food processor
     The Spruce Eats / Leah Maroney
  3. Gather the ingredients for the pineapple relish. 

    The Spruce Eats / Leah Maroney 
  4. Add the ingredients to a food processor. Pulse until the ingredients are combined but are still chunky. 

     The Spruce Eats / Leah Maroney
  5. Gather the ingredients for the hot dogs.

     The Spruce Eats / Leah Maroney
  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. 

     The Spruce Eats / Leah Maroney
  8. Drizzle a few teaspoons of the mustard and the pineapple relish into the bun and stuff the hot dog inside. 

     The Spruce Eats / Leah Maroney
  9. Serve immediately with more toppings on the side.