4 large Italian sausage links -- sliced in half
-- lengthwise 1 large green bell pepper -- cut into 1 1/2 "
-- wide strips 1 large red bell pepper -- cut into 1 1/2 "
-- wide strips 1 large vidalia onion -- cut in center and
-- then in 1" slices 2 jalapenos -- quartered
1 cup fresh pineapple -- cut in large chunks
1/4 cup fresh pineapple juice
1 tablespoon fresh picked rosemary
salt freshly ground pepper
Prepare a wood or charcoal grill and allow it to burn down to embers.
Toss vegetables and pineapple in olive oil and season to taste with salt and pepper. Grill with sausage for 5 minutes or until vegetables are tender and sausage is brown and heated through. Place in a small mixing bowl and add pineapple juice and rosemary. Toss and season to taste with salt and pepper. Serve over mashed pota