Mix all salsa ingredients in a medium mixing bowl then set aside.
Mix hoisin and sesame oil in a small bowl and set aside.
Score smokies in a cross hatch pattern along both sides. Grill on a barbecue or in a pan until blistered. Drizzle hoisin sauce over the top of each smokie and remove from heat.
Serve smokies in hot dog buns topped with pineapple salsa. Top with crumbled feta and additional cilantro if desired.
Recipe by Port and Fin at https://portandfin.com/hoisin-glazed-hot-dogs-with-fresh-pineapple-salsa/