Preparation :

Coat pineapple rings with turbinado sugar, set aside. Grill sausages at 350° until

internal temperature is 140 degrees. (Tip: poach sausage first; grill only until heated

through and grill marks appear). Remove and wrap in foil until ready to serve.

Raise egg temperature to 400° and grill pineapple rings just until grill marks appear

(about 5 minutes per side). Remove and cut into cubes.

Cut sausages into coins. With a toothpick, spear a pineapple cube and a sausage

coin; serve.