Rinse and drain beans. Prepare rice as directed on the package.

While rice cooks, thinly slice onion. Heat grapeseed oil in a large skillet over medium. Cook onions for 5-7 minutes. Reduce heat to medium-low and cook for 10 minutes.

Add onions, 1 cup of the beans and water to a blender or food processor; puree. Return pureed beans to the skillet, add remaining 1 cup of whole beans, and cook over medium high until it begins to bubble. Set aside covered to keep warm.

In a small bowl, whisk together 1/2 cup of juice from pineapple, soy sauce, honey, rice vinegar and ginger.  Marinate pork chops in pineapple mixture for about 10 minutes.

Spray a large skillet with cooking spray and heat over medium. Add pork to skillet and cook each side for 4-5 minutes, or until no longer pink. Meanwhile, pour marinade into a small sauce pan and bring to a boil, stirring to prevent sticking to pan.

Serve pork drizzled with sauce, beans over rice, and pineapple on the side.