Preparation

• In a bowl, whisk together the soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, minced garlic, rice vinegar, ketchup, and pineapple juice until the sugar is fully dissolved. Reserve about 1 cup of this marinade in a separate container to use as a glaze later—this prevents cross-contamination with raw pork. Pat the pork chops dry with paper towels and season both sides generously with smoked paprika. Pour the remaining marinade over the pork chops and let them sit for 10 minutes at room temperature to allow the flavors to begin penetrating the meat.
• While the pork marinates, preheat your grill to medium-high heat (about 375-400°F) and lightly oil the grates to prevent sticking.
• Remove the pork chops from the marinade, allowing excess liquid to drip off, and place them on the hot grill. Arrange the pineapple rings alongside the chops. Grill for 3-4 minutes per side, letting them sit allows for a caramelized crust that locks in the juices.
• Once the pork reaches an internal temperature of 140°F, remove everything from the grill and let the pork rest for 4 minutes before serving to keep the meat juicy and tender.
• While the pork rests, pour the reserved 1 cup of marinade into a small saucepan over medium-high heat and bring it to a boil. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry, then slowly whisk it into the boiling marinade while stirring constantly. Continue cooking for 1-2 minutes until the sauce thickens and becomes glossy.
• Arrange the grilled pork chops and pineapple rings on a serving platter or individual plates. Drizzle the warm glaze generously over the pork and pineapple, then sprinkle with the fresh chopped scallions.