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  1. Preheat oven to 400°F degrees. Mix together mayonnaise, Kona Coast Ginger Chile Sauce, and chopped cilantro. Set aside.
  2. Toss together pineapple, onion, Pepper Rings, Roasted Bell Pepper Strips, rice wine vinegar, thyme, salt and pepper. Set aside.
  3. Slice sausages so they lay flat and pan fry them in Extra Virgin Olive Oil over medium heat, turning once, until heated through and nicely browned (about 8-10 minutes).
  4. While sausage is cooking, open sandwich rolls and place on a baking sheet. Heat in oven on low. Broil until just beginning to brown. Spread the rolls on both sides with aioli mixture and lay one sausage on each roll.
  5. Add pineapple-pepper mixture and rum to same skillet and sauté, scraping up brown bits, about 1 minute. Top sausage rolls with relish and serve, garnished with cilantro sprigs.

Special suggestion from Virginia: Serve with Maui-style potato chips and a Long Board Island Lager® from Kona Brewing Company. Listen to the waves roll in.