Cut the top and bottom away from the pineapple. Carefully slice away the outside and remove the core. Using a food processor, crush enough of the pineapple to make 1 cup.
Next, slice the remaining pineapple into rings and set aside.
In a large shallow dish, stir together the crushed pineapple, soy sauce, honey, oil, garlic, ginger, and chopped green onions until combined.Then place the bone-in pork chops into the marinade. Flip to coat all sides. Cover with plastic wrap and refrigerate for 1 hour.
Preheat grill to 400 degrees Fahrenheit. Shake excess marinade from the pork chops and place on the heated grill. Cook for 3 – 4 minutes on each side, rotating to create grill marks.During the second half of cooking, place the pineapple rings on the grill. Cook 2 minutes per side.
Finally, transfer the grilled pork chops and pineapple rings to a serving platter. Cover loosely with foil and let rest 5 minutes before serving.
Due to variations in grill type, grill temperature, and thickness of pork chops, cooking times will vary.Nutritional value shown includes all of the ingredients in the marinade. However, all of the marinade is not consumed, so the actual amount is less than listed.