Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours.
Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops.
Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160° and pineapple is tender, basting occasionally with teriyaki sauce.
Arrange spinach on a serving platter; top with pineapple and chops.
Originally Submitted
5/22/2011
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