Teriyaki Glazed Pineapple & Pork Chops Recipe

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 seasoning, salt and pepper; sprinkle over chops. Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145 ° and pineapple is tender, basting occasionally with teriyaki sauce. Let meat stand for 5 minutes before serving. Arrange spinach on a serving platter; serve with pineapple and chops.