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1
In a large bowl, whisk together water, salt, and sugar until solids are dissolved. Place pork chops in brine and refrigerate for 30-60 minutes.
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2
In a small bowl, mix together paprika, salt, black pepper, sugar, cayenne pepper, garlic powder, onion powder, and cumin. Set aside.
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3
In a small saucepan, whisk together apricot preserves, honey, mustard, soy sauce, vinegar, and chipotle chiles. Bring to a boil over medium-high heat. Reduce heat to low and simmer until slightly thickened, 5-10 minutes. Remove from heat and set aside.
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4
Remove pork chops from brine and pat dry with paper towels. Cut pork into 1 1/2-inch cubes, trimming any large pieces of excess fat. Coat pork cubes liberally with spice rub.
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5
Thread pork onto skewers, alternating with pineapple cubes.
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6
When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
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7
and
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8
the grilling grate. Grill skewers over direct heat until pork is well seared on all sides, about 3 minutes per side.
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9
Move skewers to cool side of grill and brush with glaze all over. Cover grill and continue to cook until center of pork registers 140-145u00b0F on an instant-read thermometer, about 5 minutes onger. Transfer skewers to a serving tray and let rest for 5 minutes. Serve immediately.
