In a large bowl, whisk together the pineapple juice, soy sauce, rice vinegar, ketchup and brown sugar until well mixed and the sugar is dissolved. Place the pork chops into the bowl, cover and refrigerate for at least 3 hours.

To roast the squash:

Preheat your oven to 400 degrees and spray a baking sheet with cooking spray.

Cut the squash in half and scoop out all the seeds. Place the squash cut side down on the prepared tray and bake until it is fork tender, about 30-40 minutes. Let cool.

To prepare:

Preheat you grill to medium/high heat and place the pork chops, pineapple and red pepper chunks on it. Cook until the meat is no longer pink inside, but be sure to not cook it to long or it will be very dry. It takes about 2-4 minutes per side**. Transfer the pork, pineapple and pepper to a plate, cover and keep warm until the sauce is ready.

To make the sauce:

Pour the pineapple juice mixture that the meat was marinating in into a large sauce pan and add the water and cornstarch. Whisk quickly so that the cornstarch dissolves without getting lumpy.

Turn the heat to high and bring the sauce to a boil, letting it boil until it begins to thicken (about 1 minute) stirring constantly.

Turn the heat down to medium and cook, stirring frequently, until the sauce thickens - about 5-7 minutes more. Please note that it thickens up quite a bit, so don't cook it too long or you will have jello once it cools!

To serve:

Scrape the spaghetti squash out of it's shell with a fork and divide among plates. Top with pork, pineapple, pepper, sauce and garnish with sliced green onions.

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