Ingredients:
BBQ marinade
180 ml (3/4 cup) fresh or store-bought pineapple juice (see note)
30 ml (2 tablespoons) soy sauce 

30 ml (2 tablespoons) honey 

15 ml (1 tablespoon) Worcestershire sauce
15 ml (1 tablespoon) dry mustard 

2.5 ml (1/2 teaspoon) garlic powder
2.5 ml (1/2 teaspoon) onion salt

Chops
6 bone-in pork chops, about 2-cm (3/4-inch) thick, fat removed 

3/4 fresh pineapple, peeled and cut into 6 long strips 

Salt and pepper 






Preparation:
BBQ marinade

1. 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. 

Pork chops

1. Preheat the grill, setting the burners on high. Oil the grate.
2. 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. 




Tip: For about 180 ml (3/4 cup) of fresh pineapple juice, purée a quarter of a pineapple in a blender or through a juicer.