Sweet and Spicy Apricot-Glazed Pork and Pineapple Kebabs

Ingredients

• For the brined pork chops:
• 2 quarts ice cold water
• 1/3 cup kosher salt
• 1/4 cup sugar
• 2 pounds center-cut pork chops
• For the rub:
• 1 tablespoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• For the glaze:
• 1/2 cup apricot preserves
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon finely chopped chipotle chiles in adobo
• Wooden skewers, soaked in water for at least 30 minutes prior to use
• 1/2 pineapple, peeled, cored, and cut into 1 1/2-inch cubes
• Type of fire: two-zone indirect
• Grill heat: medium-high

Directions

1. Make the brine first: in a large bowl, whisk the water with the salt and sugar until everything has dissolved. Add the pork chops, then refrigerate them in the brine for 30-60 minutes.
2. For the spice rub, stir together the paprika, salt, black pepper, sugar, cayenne pepper, garlic powder, onion powder, and cumin in a small bowl. Put it aside for later.
3. For the glaze, combine the apricot preserves, honey, mustard, soy sauce, vinegar, and chipotle chiles in a small saucepan and whisk until blended. Set the pan over medium-high heat and bring the mixture to a boil, then lower the heat and simmer until it has thickened a bit, 5-10 minutes. Take it off the heat and set it aside.
4. Take the pork chops out of the brine and dry them thoroughly with paper towels. Cut the pork into 1 1/2-inch cubes, removing any large areas of extra fat as you go. Season the pork cubes generously with the spice rub.
5. Slide the pork onto the skewers, alternating the pieces with the pineapple cubes.
6. Light 1 chimney full of charcoal. Once the coals are fully lit and coated in gray ash, pour them out and bank them on one side of the charcoal grate. Put the cooking grate in position, cover the grill, and let it heat for 5 minutes. Clean the grate and oil it. Set the skewers over the hot side of the grill and cook until the pork is nicely seared all around, about 3 minutes per side.
7. Shift the skewers to the cooler side of the grill and brush them all over with the glaze. Cover the grill and keep cooking until an instant-read thermometer inserted into the center of the pork reads 140-145 degrees F, about 5 minutes longer. Move the skewers to a serving tray and rest them for 5 minutes. Serve right away.