Ingredients

• 4 sprays cooking spray
• 9 slices pineapple, (each ½ inch thick), divided
• 3 tbsp hoisin sauce
• 1½ tbsp rice wine vinegar
• ½ tbsp low sodium soy sauce
• 2 garlic cloves, finely chopped
• ½ tbsp ginger root, fresh, peeled, grated
• 1 pound uncooked lean boneless pork chops, 4 oz each
• 2 medium sweet red peppers, quartered
• 4 large uncooked scallions, root ends trimmed

Instructions

1. To make glaze, finely chop 1 pineapple slice. In a small bowl, combine chopped pineapple, hoisin, vinegar, soy sauce, garlic, and ginger. To make sauce, transfer 3 tbsp glaze to a cup and stir in 1 tbsp water.
2. Preheat grill to medium-high. Coat pork, red peppers, scallions, and remaining pineapple slices with nonstick spray.
3. Grill pork and peppers, turning once, for 5 minutes. Brush pork and peppers with about half of glaze. Cook, turning once and brushing with remaining glaze, until an instant-read thermometer inserted into chops registers 145°F for medium and peppers are lightly charred and tender, about 3 minutes. Transfer pork and peppers to a large platter.
4. Grill pineapple and scallions, turning once, until lightly charred, about 3 minutes. Transfer to platter with pork and peppers.
5. Slice pork, if desired. Divide pork, peppers, pineapple, and scallions among plates and drizzle with sauce.
6. Serving Size: 1 pork chop, 2 pieces of pepper, 2 slices of pineapple, 1 scallion, and 1 tbsp sauce.