In a small skillet, cook and stir almonds over medium-low heat until golden; about 1 to 2 minutes.

Stir in raisins; remove from heat and let stand for 1 minute.

Carefully stir in the vinegar, sugar, salt and black pepper.

Return to medium-low heat, cook and stir until sugar is dissolved; about 2 minutes and set aside.

In a large bowl, combine peppers and onions; drizzle with oil and toss gently to coat.

Grill sausage according to package directions. Grill vegetables uncovered until tender; about for 15 minutes. Turning veggies halfway through grilling.

While sausages and vegetables are grilling, brush slices of polenta or pineapple with Italian dressing; grill on each side until golden; about 2 minutes.

Return grilled vegetables to large bowl; add almond mixture and toss gently to coat.

Arrange sausage on a large platter with the grilled polenta or pineapple and vegetable mixture.