Season the pork chops with salt and pepper. Preheat your grill to 500°F.
Cut the skin off the pineapple and slice it into 3⁄4-inch thick rings.
Combine 3 pineapple rings with the orange juice in a blender. Pulse until ingredients are a
Combine the rice with 1 cup water and 1 cup coconut milk. Bring to a boil and then lower the heat and simmer until cooked. Leave the heat on a few extra minutes for the rice in the bottom of the pan
to caramelize a bit if you like that flavor.
Place the pork chops, remaining pineapple slices, and bell peppers on the grill.
Cook the chops for about 15 minutes, flipping them halfway through, until the temperature on the Spark probes registers 145°F.
Remove the pineapple slices when they are caramelized. Turn the peppers on the grate until
blistered and soft.
Plate each chop with a scoop of rice, pineapple rings, peppers, and finish with a spoonful of the whipped pineapple sauce.