Pork Chops With Pineapple Salsa

• 34 cup Lawry teriyaki marinade with pineapple juice, divided
• 4 boneless pork loin chops, 3/4 inch thick
• 1 (20 ounce) candole pineapple chunks, drained, diced
• 13 cup finally chopped red onion
• 12 small red bell pepper, finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely chopped (optional)

1. Pour 1/4 cup marinade over pork chops in sealable plastic bag.
2. Marinate in refrigerator 30 minutes.
3. Create salsa with 1/4 cup marinade and remaining ingredients.
4. Let stand at room temperature up to 1 hour.
5. Remove pork chops from bag; discard marinade.
6. Grill or broil pork chops 10 minutes turning and brushing with remaining 1/4 cup marinade or until pork is no longer pink.
7. Discard remaining marinade.
8. Serve with pineapple salsa.

pineapple juice, pork loin chops, candole pineapple, red onion, red bell pepper, fresh cilantro, pepper

Taken from www.food.com/recipe/pork-chops-with-pineapple-salsa-255321 (may not work)