Drain pineapple, reserving juice; set pineapple aside. In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce, garlic and reserved pineapple juice; add pork chops. Seal bag and turn to coat; refrigerate for at least 2 hours.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork chops, uncovered, over medium heat or broil 4-5 in. from heat for 4-5 min on each side or until thermometer reads 145*. Let meat stand for 5 mins. before serving.

Meanwhile, combine sugar and cinnamon; sprinkle over both sides of pineapple rings. Grill for 1-2 mins on each side or until browned. Serve with pork.