Move over burgers!
In a small bowl, whisk together the orange juice, soy sauce, rice vinegar, brown sugar, ginger, onion powder, and garlic to make a marinade.
Place pork chops in a large resealable bag and add marinade to coat. Seal the bag and place in the refrigerator for 2 hours to overnight.
After marinating, transfer the pork chops to a shallow dish and pour marinade into a small saucepan.
In a small bowl, dissolve cornstarch into 2 tsp. of cold water.
Place saucepan of marinade over medium heat and bring to a boil.
Reduce the heat to low and whisk in the cornstarch mixture.
Cook, whisking until the sauce thickens, about 2 minutes. Remove from heat and set aside.
Preheat grill to medium-high heat. Lightly coat the grill rack with cooking spray.
Place the pork chops on the grill and cook until the internal temperature reaches 145F, brushing often with the baste as you grill.
Marinade pineapple chunks in sauce, then add pineapple chunks to the grill and cook for 1 to 2 minutes per side.
Let the pork chops rest for 2 to 4 minutes before serving.
Place pineapple chunks on top of pork chops and serve with any remaining marinade.