Drain pineapple, reserving juice. Combine reserved juice and next 4 ingredients; set aside.
Trim excess fat from pork. Place tenderloins in a shallow baking dish; pour marinade over pork. Cover and marinate 24 hours in refrigerator, turning occasionally.
Coat grill rack with cooking spray. Remove tenderloins from marinade; grill over medium coals 50 to 55 minutes, turning pork occasionally. Meat is done when thermometer inserted in thickest part registers 170 degrees. Grill pineapple slices 5 minutes or until browned on both sides.
Slice tenderloin, and serve with pineapple slices. Yield: 6 servings, 206 calories per serving.
