1/3 cup pineapple juice
1/4 cup soy sauce
1 tbsp firmly packed brown sugar
1 tbsp vegetable oil
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp chile flakes
1/2 tsp dry mustard
4 pork chops 3/4 inch thick
1 pineapple, peeled cored and cut into wedges
1 red onion, cut into 1/2 inch slices
2 tbsp mint, chopped
1 lime, wedged
Whisk together pineapple juice, soy sauce, brown sugar, oil, ginger, allspice, chile flakes, and dry mustard. Pat pork dry and add chops to a plastic bag with all but 1/4 cup juice. Combine remaining juice with pineapple and onion. Marinate both for at least 20 minutes.
Heat up a grill or cast iron pan on medium high heat, and cook turning once, until pineapple and onion are browned, 5-6 minutes total. Cook pork until browned on both sides and no longer pink in the middle or at least 145F, about 5-7 minutes.
Garnish pork with pineapple, onion, mint and lime wedges.