In a glass dish or a sealable plastic bag, combine all the ingredients. Add the pork chops and coat thoroughly. Refrigerate for at least 30 minutes.
Preheat the grill, setting the burners on high. Oil the grate.
Remove the meat from the marinade. Cook the chops for 4 to 5 minutes per side or until the desired doneness. Season with salt and pepper. Grill the pineapple sticks on each side. Top the chops with the pineapple sticks and serve a green salad.
For about 180 ml (3/4 cup) of fresh pineapple juice, purée a quarter of a pineapple in a blender or through a juicer.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.