Cut the pineapple, bell pepper and red onion into large approximately 1” pieces. Place the pineapple and vegetables into a quart-sized Ziploc bag. Add the teriyaki sauce. Make sure the pineapple and vegetables are evenly coated and marinate for 20-30 minutes. Reserve the teriyaki sauce after marinating.

Preheat the grill. Skewer the pineapple, peppers and onions. Place the skewers on the grill. Cook over medium-high heat until the pineapple and vegetables are beginning to char in spots. Remove from the heat and set aside to cool.

Prepare a wok with sesame and safflower oil. Meanwhile, slice the hotdogs in ½ lengthwise and then in ½ lengthwise again, quartering the hotdog. Chop the quarters into small pieces. Chop the grilled pineapple and vegetables into bite-sized pieces.

Wisk the eggs

Heat the wok on high. Once the oil in the wok is hot add the chopped salmon hotdogs. Cook 3-5 minutes, until the edges begin to brown. Add the 3 cups of rice. Add the reserved marinade. Continuously shake the wok. Add the pineapple and vegetables. Once they’re warmed through, create a hole in the center of the mixture and add the beaten eggs. Once the eggs begin to cook, scramble them using a spatula or wooden spoon. Fold the eggs into the other ingredients. Garnish with green onions, cilantro, and sesame seeds. Serve immediately.