Aloha Summer Tacos

Ingredients

• 1/2 cup apple cider vinegar
• 1 tbsp white sugar
• 1 and 1/2 tsp kosher salt
• 1 cup water
• 1 medium-sized red onion
• 1 package (4 links) Gilbert’s Aloha Chicken Sausages
• 1/2 a pineapple, cored and cut up as desired
• 1/4- 1/2 of a small head of purple cabbage
• 1/4 cup of 100% pineapple juice
• a couple of limes
• corn or flour tortillas
• Additional toppings as desired: we used cilantro, feta cheese and jalapeno pepper slices

Instructions

• Start off by pickling your onions. To do so whisk together vinegar, sugar, salt and water. Then, put sliced onions in a jar and pour the vinegar mixture over top of the onions. Seal jar and let onions sit at room temperature for at least 1 hour (refrigerate leftovers after meal).
• Next, grill your sausage links as desired, alongside pineapple.
• While grilling, prep the remainder of your ingredients: thinly chop purple cabbage, half limes, and prep any additional toppings, such as chopping cilantro, and slicing jalapenos. Set all aside.
• Now in a small bowl add pineapple juice and the juice from 1/2 a lime into a small bowl and mix to combine. Then pour pineapple-lime mixture over top of your shredded cabbage. and toss to coat. Set aside.
• Heat up your tortillas, as desired. We like ours with a little bit of charred edges. Yum!
• Once your chicken sausages and pineapple are done on the grill, remove and bring inside. Coin sausages as shown.
• Now it’s time to assemble! Place sausage coins, pineapple, cabbage, pickled onion, and additional toppings as desired.
• Serve immediately and enjoy with a few lime wedges!