Roasted Pineapple And Avocado Salad

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1 pound peeled and cored fresh pineapple, cut into 3/4-inch chunks (2 cups)

1/2 teaspoon light brown sugar

Kosher salt

1 1/2 tablespoons extra-virgin olive oil

1 1/2 tablespoons balsamic vinegar

2 Hass avocados, cut into 3/4-inch chunks

4 ounces cleaned baby spinach (4 cups)

12 mint leaves

Freshly ground pepper

Lime wedges, for serving

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