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Heat oil in a skillet over medium heat. Add the onion and pepper and cook until softened, about 5 minutes.
Add the pineapple, garlic, vinegar, lime juice, sugar, lime zest and salt and continue to cook until most of the moisture has evaporated, about 7 minutes.
Transfer to the bowl of a food processor or blender and puree until smooth. Then either transfer to a bowl or a condiment bottle with a large opening for easy squeezing. Refrigerate until ready to use.
For the garlic lemon mayo, combine the mayo, lemon juice, and garlic in a small mixing bowl. Add cayenne pepper to taste if you want a spicy version. Leave it in the bowl or transfer to a condiment bottle for easy squeezing. Refrigerate until ready to use.
Grill the hot dogs until cooked through, turning occasionally, about 5 to 7 minutes. Alternatively for indoor cooking, cook in a 400°F (200°C) toaster oven for 10 minutes, turning occasionally for even cooking.
If desired, transfer some of your passion fruit mustard to a condiment bottle for easy squeezing.
If you are not using rolls that you plan to tunnel a hole for the hot dog, heat your broiler, open the rolls and toast (carefully) the interior of the buns.
Place hot dogs into each bun and drizzle with each of the toppings. Enjoy!