Grilled Pork and Pineapple Skewers

Brining and then marinating the pork guarantees juicy results. Makes 4 servings. This recipe is adapted from Serious Eats.

Ingredients

Pork and brine

1 ½ pounds boneless pork chops (about 4 chops)

1 quart ice-cold water

3 tablespoons kosher salt

2 tablespoons sugar

Marinade

1 clove garlic, minced

1 tablespoon soy sauce

¼ cup pineapple juice (from the drained pineapple chunks, below)

1 tablespoon lime juice

2 tablespoons canola oil

1 teaspoon wasabi powder

Assembly

1 20-ounce can pineapple chunks in juice, drained

½ cup barbecue sauce

Instructions

1.      In a large bowl, combine the ice-cold water, salt, and sugar to make the brine. Add the pork chops and refrigerate for 1 hour.

2.      Combine the marinade ingredients in a liquid measuring cup. Whisk them together and set them aside.

3.      When the pork chops are done brining, cut them into 1-inch cubes and place them in a gallon-sized bag. Add the marinade to the bag and refrigerate for 1 to 4 hours.

4.      Thread the pork pieces and pineapple chunks onto skewers in an alternating fashion.

5.      Prepare a charcoal or gas grill. Place the skewers on the grill over direct heat and cook until lightly charred, about 3 minutes. Flip the skewers over and cook until the pork is done, about 3 minutes more. During the last minute of cooking, brush the skewers with barbecue sauce.