Cuban Pork with Pineapple

While the pork, pineapple, and onion are marinating, cook the rice and heat the canned black beans to serve. (Or, for a richer flavor, marinate the pork the night before.) Serve this Cuban dish with a coleslaw dressed with a white wine vinaigrette, seasoned with cumin seeds, chopped fresh coriander and crushed garlic.
In a 1-cup beaker, whisk together the pineapple juice, soy sauce, brown sugar, butter, ginger, allspice, chili flakes, and dry mustard until smooth. Trim pork chops with fat to 1/4 inch; rinse pork and dry. Place the chops in a 1-gallon zip-top plastic bag and add all but 1/4 cup of the juice mixture. Close the bag and flip it over to cover. Allow to infuse, turning the bag occasionally, for at least 20 minutes or refrigerate for up to 1 day (see notes).Meanwhile, cut the pineapple into 1/2-inch thick slices. Peel the onion and slice it crosswise in 1/2-inch thick slices, discarding the ends. Place both dishes on a platter with edges and drizzle evenly with the remaining juice mixture. Let stand for about 20 minutes, turning the slices once.Place the chops (no marinade), pineapple, and onion on a greased grill over a thick layer of hot coals or on a high-heat gas grill (you can hold your hand at the grill level for only 2-3 seconds); close the lid of the gas grill. Cook, turning once, until the pineapple and onion are browned, just 5-6 minutes, and the pork is browned on the outside and no longer pink in the center (cut for dough), just 5-7 minutes.Transfer the chops to plates. Garnish with pineapple and grilled onions. Sprinkle with mint; place lime wedges on top of pork.For wine: Dry Riesling. Try Trefethen 2003 (Oak Knoll area in Napa Valley; $ 18) with citrus, apple and herbal notes.