Ingredients

• 2 cupspineapple chunks, in 1-inch pieces
• 2 Tablespoonsdark brown sugar
• 2 Tablespoonsextra-virgin olive oil
• 4 teaspoonsfinely grated fresh ginger (from 1 ½ inch piece)
• 4 teaspoonsfinely grated lime zest (from 1 to 2 limes)
• Kosher salt
• black pepper
• ½ teaspoonground allspice
• ⅛ teaspoonground cayenne
• 1 largered onion, halved and thinly sliced into half-moons
• 1 poundsweet or spicy Italian sausage
• ½ cupcilantro leaves and tender stems, roughly chopped
• 1 Tablespoonlime juice, plus more to taste
• 1 smallgarlic clove, finely grated or minced
• ½ teaspoonfresh ginger, finely grated or minced
• 3 Tablespoonsextra-virgin olive oil

Directions

1. Heat oven to 450 degrees
2. line a sheet pan with parchment paper
3. In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, ½ teaspoon pepper, allspice and cayenne until well combined
4. Stir in three-quarters of the onions. (Reserve remaining onions for serving.)
5. Spread pineapple mixture onto the sheet pan in one layer.
6. Nestle sausages among the pineapple mixture
7. Roast 30 min or until fruit is caramelized and sausages are browned and cooked through
8. Halfway through baking, flip the sausages and toss the pineapple mixture.
9. Meanwhile in a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper
10. Slowly whisk in oil
11. Taste and season with more salt and lime juice if you’d like.
12. Pull the pan out of the oven
13. drizzle vinaigrette over sausages and pineapple
14. toss gently to combine
15. Garnish with reserved onion and cilantro