Cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, olive oil, 1 tablespoon coconut aminos, and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.
Preheat a grill to medium-high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.
Roughly chop the pineapple and scallions and transfer to a bowl. Add a splash of coconut aminos and toss. Serve the pork chops with the pineapple salsa.