Marinate pork chops in Mojo for at least 4 hours (preferably overnight) in refrigeration.
Pre-heat oven to 450F. Toss pineapple in olive oil and spread in a single layer in a parchment-lined baking sheet. Roast 45 minutes until golden brown, turning every 15 minutes. Remove from oven and allow to cool.
Transfer the pineapple to a medium bowl. Sprinkle with the cayenne pepper and stir to coat. Add the AFP Muy Fresco Salsa, red onion, cilantro and toss to combine. Stir in salt and pepper to taste and rest at least 30 minutes to allow the flavors to blend. (If not using within 1 hour, cover and refrigerate. Can be made a day in advance. Return to room temperature before serving).
While the salsa rests, remove the pork chops from the marinade and allow excess marinade to drain off. Pat the pork chops dry with a paper towel and cook on an oiled grill or grill pan over medium-high heat for 5-6 minutes. Turn over the pork and cook an addition 5-6 minutes, or until the center of the pork chop reaches 145F. Remove from grill and allow to rest for 5 minutes. Transfer to serving plates and spoon salsa next to the pork chops.