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Preparation

1. Drain the pineapple and reserve the juice. Mince the garlic and ginger.
2. Combine pineapple juice, garlic, ginger, 1 teaspoon olive oil and salt in a zip top bag. Place sirloin tips in the marinade and seal the bag. Refrigerate overnight.
3. Preheat the oven to 450° F. Line 2 rimmed sheet pans with foil or parchment paper.
4. Cut the squash into 1/2-inch rounds. Toss with 1 teaspoon olive oil. Cut the red onion half into wedges. Toss with the remaining teaspoon of olive oil.
5. Arrange pineapple rings and squash in a single layer on one of the sheet pans. Roast for 5 to 7 minutes. Remove pan from the oven and turn the pineapple and squash pieces over. Add the onion and roast until lightly charred, about 4 to 5 minutes. Cover with foil to keep warm and set aside.
6. Remove the sirloin tips from the marinade and place in an even layer on the other sheet pan. Roast for 4 minutes then turn the pieces over. Cook for 4 minutes or until sirloin pieces are cooked through.
7. Arrange sirloin tips on a platter with squash and pineapple and serve.