2 cups pineapple juice
2 cups water
1/2 cup firmly packed brown sugar
1/4 cup salt
1 (3 1/2-pound) boneless center pork loin roast
1 teaspoon finely chopped fresh garlic
2 tablespoons whole peppercorns
1 teaspoon honey
4 (1/4-inch thick) slices fresh pineapple, cored*
1/4 cup chopped red bell pepper
1 jalapeño chile pepper, seeded, finely chopped
1/4 teaspoon salt
Combine pineapple juice, water, brown sugar and salt in large resealable plastic food bag. Tightly seal bag; turn over several times until sugar and salt have dissolved. Add pork, garlic and peppercorns. Tightly seal bag; place into 13x9-inch pan. Refrigerate, turning bag occasionally, at least 6 hours or overnight.
Heat 1 side of gas grill on medium-high or charcoal grill until coals are ash white.
Place coals to 1 side in charcoal grill. Remove pork loin from marinade; discard marinade. Pat pork dry with paper towels. Place pork onto grill opposite heat. Grill, turning every 15 minutes, 60-75 minutes or until internal temperature of pork reaches 145°F. (Reduce gas grill heat to medium, if roast is browning too much.)
Combine butter and honey in bowl during last 15 minutes of grilling time. Place pineapple slices onto grill; brush with butter mixture. Grill, turning once, 6-8 minutes or until pineapple starts to brown. Coarsely chop pineapple; place into bowl. Add red pepper, jalapeño pepper and salt; toss lightly. Serve with sliced pork.
*Substitute 1 (20-ounce) can pineapple slices packed in juice, drained.
While the pork is marinating, prepare the salsa, adding the pineapple at serving time.