Drain pineapple, reserving juice. Select one pineapple slice per pork chop; wrap the rest and reserve for another use. Measure 1/4 cup pineapple juice into a shallow baking dish for each 1/2 cup Kraft Italian Salad Dressing called for in recipe. Discard the rest or reserve for another use.
To the pineapple juice, add the Italian salad dressing, brown sugar and soy sauce. Add pork chops and turn to coat. Cover and marinate in refrigerator for 3 hours.
Preheat grill or broiler. Remove the pork chops from the marinade and pour marinade into sauce pan. Bring the marinade to a boil. Grill the pork chops, basting with marinade, 10 to 12 minutes per side. Also grill pineapple slices until golden, basting often. Serve over rice, if desired.