Marinate in refrigerator for 24 hours, tossing occasionally. Prepare grill for cooking over direct medium-high heat. Grill chops, turning once or twice, until done to an internal temperature of 160 degrees F. Place each chop on a bun. Grill pineapple slices for one minute on each side; put them on top of pork chops; top with slice of red pepper.
From The NFL Gameday Cookbook by Ray Lampe a.k.a. Dr. BBQ© 2008 by the National Football League. Used with permission from Chronicle Books. Visit ChronicleBooks.com. /Courtesy of Family Features.