Glazed Pineapple Chops

• 3 cups Bull's-Eye Bold Original Barbecue Sauce
• 3 cups canned crushed pineapple, undrained
• 1-1/2 tsp. ground cinnamon
• 1-1/2 tsp. dry mustard
• 24 each bone-in pork chop (4 oz./115 g each), 1/2 inch thick

1. Mix barbecue sauce, pineapple, cinnamon and mustard until blended.
2. Reserve 3 cups sauce (or 1/2 cup sauce for trial recipe) for serving with the cooked chops.
3. Grill chops on medium heat until done (160 degrees F), turning and brushing occasionally with remaining sauce.
4. Serve each chop topped with 2 Tbsp.
5. (30 mL) of the reserved sauce.

bullseye, pineapple, ground cinnamon, dry mustard, pork chop

Taken from www.kraftrecipes.com/recipes/glazed-pineapple-chops-104705.aspx (may not work)