Mix all marinade ingredients in a medium bowl and transfer to a large Ziplock bag.

Place 6 pork loin chops (2.5 pounds) inside of bag and seal tightly.

Place bag in refrigerator for at least one hour.

Removed outer pineapple surface and core pineapple.

Slice the cored pineapple into large spears. Set aside.

In the meantime, turn on wood fired grill and insert apple wood pellets (Traeger) or turn on propane grill to medium heat.

Place pineapple spears on the grill surface. Turn when grill marks appear on each side. Remove pineapple and allow to cool before cutting it into chunks.

Cook white rice according to microwave directions.

Remove rice from microwave and allow it to cool slightly.

Add cilantro, chunked grill pineapple, and lime juice. Stir well with a fork.

Remove marinated pork loin chops from bag and place on 400 degree hot grill.

Grill each side about 7- 8 minutes. Check for doneness. No matter what type of grill you use, a meat thermometer should read 140 degrees before chops are removed.

Remove the pork chops from the grill and allow them to rest on a plate for 5 minutes.

Serve hot with the pineapple rice on the side.