Combine beer, sugar, pineapple juice, ginger, Ac’cent and Dijon mustard in a gallon-sized resealable plastic bag, placed in a medium bowl to secure the bag. Add the pork chops. Seal the bag and shake until the mixture is well combined. Place the bag in the refrigerator for 2 hours.
After 2 hours, shake the bag to recirculate the marinade and place back into the refrigerator for another 2 hours.
Heat grill to medium-high or preheat broiler. Remove pork chops from the bag and shake off any excess marinade. Pat pork chops dry. Discard the marinade. Grill or broil the pork chops for 5 minutes on one side and then flip and cook for another 5 minutes, or until cooked through.
While the pork chops are cooking on the second side, place the pineapple slices on the grill or under the broiler and heat. Serve each pork chop with a couple of slices of the grilled pineapple.