Cut cabbage into quarters through the root.

Cut half inch steaks from each quarter along the root (so it stays together)

Julienne remaining cabbage along with any leaves that fall off the steaks

Combine half the mayonnaise (¼ cup) with the garlic chili sauce

Slice onion into thin inch long strips

Rough chop the cilantro

Cut pineapple into bite sized pieces if necessary

Combine julienned cabbage, onion, and quick pickle brine in a large bowl. Salt and pepper to taste. Set aside and stir occasionally

Cook sausage in a hot oiled pan, 4 to 5 minutes on a side. Remove to a plate.

Slather one side of the cabbage steaks with the chili mayonnaise.

Cook in the same pan as the sausage. Char on one side (4 minutes). Near end of charring, slather top with remaining chili mayonnaise. Flip and cook 2 to 4 more minutes until done.

Immediately before serving, add pineapple, cilantro and remaining mayonnaise to slaw. Stir to combine.