Teriyaki Pork chops

When the girl can't go to the islands, the islands come to her in the form of dinner.

8 thick cut pork chops
Marinade
1 20 can of pineapple chunks in juice
1/2 cup orange juice
2 cloves garlic
1/2 cup soy sauce
1/3 cup ponzu sauce
1/4 cup rice wine vinegar
1 ripe pineapple, peeled, cut into thick rounds and cored

Drain the pineapple and reserve the juice. In a blender, put half of the pineapple, garlic, pineapple juice, orange, soy sauce, ponzu sauce and vinegar. Blend until smooth. Place the pork chops in a large zip lock bag. Pour the marinade over chops, seal bag and set in the frig until ready to bbq.
Heat grill, drain off the marinade. Using an old rag, pour canola oil onto the rag and rub it on the grill. Place the chops on the grill. Cook about 7 minutes on each side or until cooked through.

Place the fresh pineapple onto a greased grill and grill on both sides until grill marks appear and warmed through.