Place pork in a plastic bag or non-metal sealable container. Mix pineapple juice concentrate, garlic, basil, salt and pepper and pour over pork. Cover; refrigerate and marinate 4 hours or overnight, rotating the bag occasionally.
Meanwhile, combine peaches or mango with red pepper, cucumber, parsley, lime juice and jalapeño. Cover and refrigerate until serving time.
Drain marinade into a small saucepan; boil 1 minute. Preheat barbecue on high; reduce temperature to medium. Place the chops on the grill; close barbecue cover and grill 6 to 8 minutes per side to medium doneness, basting frequently with marinade.
Serve grilled chops with fruit salsa and corn on the cob, sliced Roma tomatoes, or your favourite tossed salad.