DRAIN pineapple, reserving juice. Add enough water to juice to measure 1 cup. Cook chops in large skillet sprayed with cooking spray on medium-high heat 4 min. on each side or until lightly browned on both sides. Remove from skillet; cover to keep warm.
ADD carrots and onions to skillet; cook on medium heat 3 to 5 min. or until crisp-tender, stirring occasionally. Add peppers; cook and stir 2 min. Stir in reserved juice, dressing, ginger and soy sauce.
TOP with chops. Bring to boil; simmer on medium-low heat 10 min. or until chops are done (160ºF). Stir in pineapple; simmer 5 min. Remove chops from skillet; cover to keep warm. Mix cornstarch and water; add to ingredients in skillet. Cook and stir 2 min. or until sauce is thickened. Serve chops over rice; top with pineapple mixture.
serving size = 1/4 recipe (336 g)