Combine all the ingredients for the pork marinade in a small bowl. Rub the marinade all over the pork chops and place in the fridge for at least one hour to marinade.
Place the rice in a small saucepan and pour in the vegetable stock.
Place the pan over a high heat and bring to the boil. Leave to boil for 5 minutes before reducing the heat down to low, placing a lid on the top of the pan and leaving for 20 minutes, until all the stock has been absorbed. Remember to stir the rice often to make sure it doesn't stick on the bottom of the pan.
Place all the salsa ingredients - except the vinegar - into a large frying pan and cook over a medium-high heat for around 15 minutes, until all the vegetables have softened up and they're just beginning to turn black on the edges.
Stir in the red wine vinegar and leave to simmer for 5 minutes, until all the vinegar has been absorbed and has evaporated.
Place a frying pan over a high heat and add in the marinated pork slices. Cook for about 3-4 minutes on each side, until golden brown on the outside and fully-cooked on the inside.
To assemble, divide the rice between two bowls.
Top each rice bed with half the pineapple salsa and finally top with the Caribbean pork.