With a long knife, remove the two ends of the pineapple. Put the pineapple to the vertical and remove the peel from the top to the bottom, trying not to remove too much flesh. Cut the pineapple in half vertically, then remove the core. Cut the pineapple horizontally to do slices. In that way, you'll have slices of pineapple in shape of half-moon.
Put salt and pepper on pork chops. Set the barbecue to medium heat. Put the pork chops on an oiled grill of the barbecue and cook without closing the cover for 4 minutes. Flip the pork chops and add pineapple slices on the grill. Baste pork chops and pineapple with 2 tablespoon of the marmelade and cook 3 to 5 minutes or until pork chops are golden outside and lightly pink inside (flip the pineapple slices at mid-cooking).
Meanwhile, in a small bowl, mix yogurt and remaining of marmelade. When ready to serve, distribute pork chops and pineapple slices in 4 plates. Garnish with the mixture of yogurt and sprinkle with cashews.