Instructions

1. Combine the pineapple juice, soy sauce, brown sugar, vegetable oil and pepper in a mixing bowl.

2. Whisk quickly to combine the marinade's ingredients.

3. Pour about 2/3 of the marinade into a shallow baking dish or a large resealable plastic bag. Save the rest in a smaller bag or container and refrigerate. This can be used later for basting during the grilling process.

4. Add the pork chops and coat them with the liquid. Seal the container and refrigerate it for at least three hours --- overnight marination yields the best results.

5. Remove the pork chops from the refrigerator and dab away any excess marinade with paper towels before grilling. Discard the remaining liquid from the the container you used for marination.

6. Grill the chops uncovered on medium heat for about eight minutes on each side. If you've included pineapple rings, place them on the grill as well.

7. Baste the pork chops and pineapple rings with the marinade you previously reserved in a smaller container. Cook for about five to eight minutes longer. If you are using a meat thermometer, the temperature should read 160 degrees Fahrenheit.

8. Serve your pork chops topped with the grilled pineapple rings.