Boneless Chevon Chops

(makes 4 servings)
4 goat chops, 1 in. thick, round bone or blade
1 8-ounce can crushed pineapple in its own juice
1 t salt
1/2 c jalapeno jelly (may substitute apricot jam)
1/2 t ground pepper
1/4 c fresh lemon juice
1/2 t ground cinnamon
1 T prepared mustard
Sprinkle goat chops with a mixture of salt, pepper and cinnamon. Combine remaining ingredients in small saucepan. Bring to a boil, stirring until jelly is melted. Broil or grill chops 4 inches from heat source, 8-10 minutes on each side. Spoon sauce on goat last 5 minutes of cooking time.