From the kitchen of Stephanie Knewasser
Combine:
1/2 c Italian salad dressing
1/4 c pineapple juice
1/4 c packed brown sugar
Reserve some for basting.
Add to marinade:
4-5 pork chops or a pork roast
Refrigerate overnight.
When grilling, baste with reserved marinade.
Grill pineapple slices to accompany pork.