1 scotch bonnet or habanero pepper finely chopped (more or less for desired heat level)
Combine the ingredients for the marinade in a medium size bowl. Arrange the chops in a shallow pan and cover with marinade. Cover the pan with plastic wrap and refrigerate for 1 hour.
Prepare the jerk sauce: In a small pot melt butter and sauté garlic, green onion, and pepper for 2 minutes. Add brown sugar, Jerk seasoning, ketchup, pineapple and lime juice. Stir to combine and bring to a slight simmer. Remove from heat and pour in a jar.
Prepare grill for indirect cooking.
Remove the chops from the jerk marinade and season lightly with Jerk seasoning on all sides. Place the chops on the cooking grate over the direct side of the coals.
Cook the chops for a few minutes on each side flipping often until browned.
Move the chops to the indirect side of the grill and brush with Jerk sauce. Continue cooking and flipping the chops until the sauce caramelizes on all sides. Total cook time is about 12-14 minutes.