Place the pineapple slices on paper towels to remove some of the liquid.

In a bowl, mix the cream cheese and Sriracha sauce. Set aside.

Remove the casing from the sausages and crumble the meat.

Fry the sausage in a skillet with a little extra virgin olive oil until crispy.

In the same skillet, after removing excess fat, grill the pineapple slices.

Toast the bread.

Spread a layer of cream cheese on the toast, then add the sausage, and top with the pineapple.

Chop some fresh cilantro and sprinkle it over the pineapple.

Serve hot, right after preparing.