Glazed Pineapple Chops

• 1/2 cup Bull's-Eye Barbecue Sauce
• 1/2 cup undrained canned crushed pineapple
• 1/4 tsp. ground cinnamon
• 1/4 tsp. dry mustard
• 4 bone-in pork chops (1 lb./450 g), 1/2 inch thick

1. Heat barbecue to medium heat.
2. Mix all ingredients except chops until well blended.
3. Reserve 1/2 cup for later use.
4. Grill chops 5 min.
5. on each side.
6. Brush with some of the remaining sauce; grill 5 min.
7. or until chops are done (160 degrees F), turning occasionally and brushing with remaining sauce
8. Serve with reserved sauce.

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

Taken from www.kraftrecipes.com/recipes/glazed-pineapple-chops-92295.aspx (may not work)