In a medium bowl, whisk together less sodium soy sauce, ketchup, brown sugar, apple cider vinegar, minced garlic, ground ginger, and a sprinkle of salt and black pepper until the brown sugar fully dissolves.

Place your bone-in beef chops in a large resealable plastic bag or a shallow dish, then pour the marinade over the top. Seal the bag or cover the dish and refrigerate for at least 1 hour, but for optimal flavor, aim for 4 hours.

Preheat your grill to medium-high heat, around 400°F (204°C). You’ll know it's ready when you see faint wisps of smoke coming from the grates.

After marination, take the beef chops out of the fridge and remove them from the marinade, allowing any excess marinade to drip off. Pat the chops lightly with a paper towel for a better sear.

Place the seasoned beef chops on the hot grill and cook for 4-5 minutes on one side until you see beautiful grill marks. Flip the chops over and continue grilling for another 4-5 minutes.

In the last few minutes of grilling, add the pineapple slices directly onto the grill. Grill them for about 2-3 minutes per side, or until they caramelize and develop grill marks.

Once everything is grilled to perfection, remove the beef chops and pineapple from the grill. Allow the chops to rest for 5-10 minutes before serving.