1/2 cup Zesty Italian dressing
1/4 cup pineapple nectar
1/4 cup apricot nectar
1 tablespoon orange juice
1/2 cup brown sugar
3 tablespoons soy sauce
6 boneless pork loin chops
4 to 6 slices of fresh pineapple

In a non-reactive bowl, combine first 6 ingredients to make a marinade for chops. Set aside a small amount of marinade for pineapple. Place pork chops in remaining marinade and seal tightly. Refrigerate overnight, turning occasionally. Remove chops from marinade. Place marinade in a saucepan and bring to a boil. Brush chops with marinade during grilling. Meanwhile, brush pineapple slices with reserved marinade and grill until golden.
Bring marinade to a boil again and serve over chops.