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Pork Chops with Grilled Pineapple

1 (20-ounce) can pineapple slices packed in juice
1/2 cup bottled Italian dressing
1/2 cup packed brown sugar
3 tablespoons soy sauce
2 pounds pork chops

1. Drain pineapple, reserving juice. Select one pineappIe slice per pork chop; wrap the rest and reserve for another use. Measure 1/4 cup pineapple juiceinto a shallow baking dish for each 1/2 cup Italian salad dressing called for in the recipe. Discard the rest or reserve for another use.
2. To the pineapple juice, add Italian salad dressing, brown sugar and soy sauce. Add pork chops and turn to coat. Cover and marinate refrigerated for 3 hours.
3. Preheat grill or broiler.
4. Remove the pork chops from the marinade and pour marinade into a saucepan. Bring the marinade to a boil. Grill the pork chops, basting with the marinade, 10 to 12 minutes per side. Also, grill pineapple slices pineapple chunks until golden, basting often. Serve over white rice, if desired.

Makes 6 servings.