4 pork chops, center cut 1-inch thick
1/4 c. soy sauce
8 oz. can pineapple slices in its own juice, drained (reserving juice)
1/4 c. brown sugar, firmly packed
1/4 tsp. garlic powder

In a 9 x 13-inch glass baking dish, combine brown sugar, soy sauce, garlic powder and reserved pineapple juice; mix well. Place pork chops in marinade, turning to coat all sides. cover and refrigerate 6 to 8 hours, turning chops once. When ready to barbecue, drain pork chops. Reserve marinade. Place pork chops on grill 4 to 6-inches from medium-high coals. Cook 20 to 30 minutes or until fork tender and no longer pink, turning once and brushing frequently with marinade.

Place pineapple slices on grill during last 8 minutes of cooking; cook until thoroughly heated, turning once and brushing with marinade. To serve, place pineapple slices on top of pork chops.

Serves 4.