- In a glass dish or a sealable plastic bag, combine all the ingredients. Add the pork chops and coat thoroughly. Refrigerate for at least 30 minutes.
- Preheat the grill, setting the burners on high. Oil the grate.
- Remove the meat from the marinade. Cook the chops for 4 to 5 minutes per side or until the desired doneness. Season with salt and pepper. Grill the pineapple sticks on each side. Top the chops with the pineapple sticks and serve a green salad.
For about 180 ml (3/4 cup) of fresh pineapple juice, purée a quarter of a pineapple in a blender or through a juicer.