Make the marinade: In a bowl, whisk 1/2 cup low-sodium soy sauce, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 grated garlic cloves, and 1 tablespoon grated fresh ginger. For a fruitier note, add 2 tablespoons pineapple juice. For extra gloss, whisk in 1 tablespoon honey.

Marinate the pork: Place the pork chops in a zip-top bag or shallow dish and pour in about 2/3 of the marinade. Reserve the remaining 1/3 for glazing. Marinate for at least 30 minutes in the fridge, or up to 12 hours.

Preheat the grill: Heat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.

Thicken the glaze (optional but recommended): Pour the reserved marinade into a small saucepan. Whisk 1 teaspoon cornstarch with 1 teaspoon water, then stir it into the sauce. Simmer 1–2 minutes until slightly thickened. Set aside.

Pat dry and season: Remove pork from the marinade and pat dry. Lightly season both sides with black pepper. Discard used marinade.

Grill the chops: Place chops on the grill. Cook 4–5 minutes per side for 1-inch chops, turning once, until the internal temperature reaches 140–145°F. Adjust time based on thickness and your grill’s heat.

Glaze and char: During the last minute on each side, brush with the thickened teriyaki glaze. Let it caramelize slightly, but avoid burning.

Rest the meat: Transfer to a plate, tent loosely with foil, and rest 5 minutes. This keeps the juices in.

Garnish and serve: Sprinkle with sliced green onions and sesame seeds. Serve with rice, grilled vegetables, or pineapple slices.