1 (20 oz.) can pineapple slices, undrained
6 (1 inch thick) pork chops
1/2 c. soy sauce
1/3 c. vegetable oil
1/4 c. minced onion
1 clove garlic, minced
1 tbsp. brown sugar

Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. Place chops in a large shallow dish. Combine soy sauce, oil, onion, garlic and brown sugar with reserved pineapple juice. Mix well. Pour over chops; cover and refrigerate 2 hours. Remove chops, reserving marinade. Grill over medium coals 40 to 45 minutes, turning frequently and basting with marinade. Place a pineapple ring on each chop during last few minutes of cooking time.