DO-AHEAD TIP: Marinate pork chops for 2 to 3 hours.
Drain pineapple, reserving liquid; set pineapple aside.
In an ungreased 13- x 9-inch baking dish, combine reserved pineapple liquid, 1/3 cup of soy sauce and garlic; blend well.
Add pork chops; turn to coat. Cover and refrigerate for 2 to 3 hours, turning occasionally.
Meanwhile, in a medium bowl, combine pineapple tidbits and all remaining salsa ingredients; blend well.
Cover and refrigerate while pork chops are marinating.
Preheat indoor or outdoor grill. Remove pork chops from marinade; discard marinade. Grill over medium-high heat for 10 to 14 minutes or until no longer pink in the center, turning once.
Serve salsa with pork chops.