2 lbs. Jody Maroni Orange Cumin Sausage
1/2 pineapple, peeled cored and cut in 4 equal slices
1/8 cup Dijon mustard
1-1/2 tbsp. honey
1/2 tbsp. salad oil
1/2 tbsp. lime juice
1 cup cooked spinach (or frozen), extra moisture removed
1-1/2 tbsp. salted macadamia nuts, chopped
salt and pepper (to taste)

Bake sausage in 350° oven for 25-30 minutes. Drain and cut into 1 inch coins. Reserve. In a saucepan, mix mustard, honey, oil an lime juice. Pan grill pineapple until edges are brown. Reserve. Heat sauce just to bubbling, add sausage and simmer for 3 minutes. Heat spinach and spread evenly on a warm platter. Place pineapple on spinach and sausage in sauce over the pineapple. Sprinkle with nuts and serve immediately. Serves 4.