Preheat and oil a grill to medium-high heat. Grill the pineapple and mango slices until marked, 1 to 2 minutes per side. Set aside to cool, then slice into ¼ inch cubes. In a large bowl, combine the fruit with the, red chili, onion, lemon juice and pickle relish. Season lightly with salt & pepper. Set aside in the fridge.
Cook the bacon on the pre-heated grill pan over medium-high heat for 1 to 2 minutes per side, just to render some fat, not to cook through. Transfer the bacon to a paper towel- lined plate to drain.
With a sharp knife, make a slit down the center of each hot dog (do not cut all the way through). Cut the jalapeno slices so you can unroll them into long strips. Stuff 2 jalapeno strips lengthwise into the slit of each hot dog. Wrap each dog with a strip of bacon and secure it in place with toothpicks. Cook the hot dogs on a medium-high heat grill until the bacon is cooked through and crisp, rotating frequently, 5 to 6 minutes total.
To serve, toast the King’s Hawaiian Hot Dog Buns for 1 to 2 minutes per side. Remove the toothpicks from the hot dogs and place in the bun. Top with fruit relish and serve with ketchup and mustard on side.