Place pineapple juice in a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours.
Drain pork chops and discard marinate.
Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops.
Cut the peeled and cored pineapple 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 degrees and pineapple is tender, basting occasionally with teriyaki sauce.
Arrange spinach on a serving platter; top with pineapple and chops.
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