To make the salsa:

Slice pineapple in half and cut the insides into square sections and place them into a bowl, reserve hollowed half of pineapple to use as a bowl for the salsa if desired

Dice the chunks of pineapple into smaller pieces and place in a strainer to remove excess water

Dice onion, tomatoes, jalapeno, cilantro and mince garlic

Combine all ingredients in a bowl and allow to set in refrigerator for half an hour or more so flavors combine nicely

For Spicy Smoked Sausage Nachos:

Grill Eckrich Jalapeno and Cheddar Smoked Sausage until cooked to your liking

Preheat oven to 350 F

Dice peppers and onions and place in a skillet with olive oil. Sautee over medium-high heat until ingredients are nice and tender - should only be a few minutes

Add cumin and stir, allow to cook for another minute or so

Slice the smoked sausage and toss into skillet to reheat with the peppers and onions

Place tortilla chips into the bottom of an oven safe skillet and top with smoked sausage and pepper topping. Sprinkle shredded cheese on top and place in oven for about 10 minutes, or long enough to let the cheese melt

Serve immediately with fresh pineapple salsa on top