Pre-heat your oven to 400 degrees.

Start by grilling the pineapple. Heat a grill/grill pan over medium-high heat. When hot, add the pineapple rounds and grill for 2 minutes on each side. Remove from the grill and set aside to cool.

Pat the chops dry with paper towels and rub each chop with olive oil. Season both sides with salt and fresh ground pepper.

While the pineapple is cooling, move on to the sweet potatoes. In a small bowl, combine the salt, paprika, cumin, cayenne pepper and cinnamon. Place sweet potatoes in a baking dish and drizzle with olive oil. Add the spice mixture and toss to coat. Bake for 30 minutes, stirring every ten minutes, until they are very tender.

While the sweet potatoes are roasting, grill the pork chops. Heat a grill or grill pan over high heat. If you are using an outdoor grill, sear your chops for 2-3 minutes on each side until they have nice grill marks. Move your chops to a cooler area of the grill (or turn the heat down to low) and continue cooking for 12-15 minutes or until the chops have an internal temperature of 140 degrees. If you are using a grill pan, sear your chops for 3 minutes on each side and then transfer the pan to the 400-degree oven and cook for about 10-12 minutes or until the chops reach an internal temperature of 140 degrees. However you choose to cook your chops, make sure to let them rest for 10 minutes before serving. Gotta let the juices redistribute.

Now it’s time to finish your grilled pineapple salsa. Dice your grilled pineapple, being sure to remove the core from each round. In a bowl, combine the diced grilled pineapple, red bell peppers, red onions, lime juice, and cilantro. Season with salt to taste.

Serve your pork chops over spiced sweet potatoes and top with grilled pineapple salsa. Serve immediately.