1. Brush pineapple all over with 1 tablespoon oil and grill, covered, over hot fire until charred, about 3 minutes per side. Transfer to cutting board.

2. Whisk hoisin and vinegar together in bowl. Transfer 3 tablespoons hoisin mixture to small bowl and set aside. Pat chops dry with paper towels and season with salt and pepper. Brush chops all over with remaining 1/2 cup hoisin mixture. Grill chops, covered, over hot fire until well browned and meat registers 140°F, about 3 minutes per side. Transfer chops to platter and brush with reserved 3 tablespoons hoisin mixture. Tent loosely with foil and let rest for 5 minutes.

3. When pineapple is cool enough to handle, chop into 1/2-inch pieces and combine with scallions, cilantro, jalapeño, ginger, and remaining 1 tablespoon oil in bowl. Season with salt and pepper to taste. Serve pork with pineapple salsa.

Serves 4