Teriyaki Pork Chops with Pineapple and Peppers

I originally got this recipe from Rachael Ray, but I've modified it a little. I love pineapple and this recipe really has a great, unique flavor. 

Ingredients:
1 cup of gluten-free chicken broth
EVOO
4 boneless pork chops
S/P
1 large can of pineapple rings, quartered
1 red pepper, cut into chunks
1 orange pepper, cut into chunks
1/2 cup teriyaki sauce or Bragg's Liquid Aminos
juice of 2 limes
few dashes of tabasco or spicy sauce
3 Tbsp. honey

Directions:
Heat some EVOO in a large saute pan, season the pork chops with S/P and add to the skillet. Cook until done. Transfer to a plate. Add a little more EVOO to the skillet, add the pineapple and bell peppers and cook until crisp-tender and the pineapple is browning at the edges, 3 to 4 minutes.

Transfer the peppers and pineapple to the pork plate. Lower the heat under the skillet to medium high heat and add 1 cup chicken stock, teriyaki sauce, lime juice, tabasco, and honey. Cook until reduced by about half. Add the pork and peppers and pineapple back to the pan to reheat through. Simmer for 5 minutes.

I served it with couscous with scallions (for GF I'd recommend quinoa or rice)