Make the brine by bringing all the brine ingredients except the ice cubes to a boil in a saucepan. After the brine boils and the salt and sugar have dissolved, add the ice cubes to help cool the liquid. Once the brine is cool, place the pork chops in a shallow baker or a zipper sealable plastic bag and pour the brine over the top. Let the pork chops sit in the brine in the refrigerator for 1 to 6 hours.

Remove the pork chops from the brine, rinse them under cold water and pat them very dry with clean kitchen towels. Combine the spice rub ingredients and rub the mix into both sides of the pork chops. Let the chops rest at room temperature for 30 minutes while you pre-heat the grill to medium-high heat.

Combine the maple syrup, brown sugar and black pepper in a bowl and set aside.

Grill the chops for 4 to 6 minutes per side, rotating the chops to get cross-hatch grill marks. Grill until the internal temperature of the pork reaches 150˚F on an instant read thermometer inserted into the thickest part of the chop. Remove the chops from the grill and place them on a plate to rest, loosely cover with foil.

While the pork chops are resting, brush the pineapple slices with the maple syrup mixture and grill for 2 to 3 minutes on each side. Baste with more of the maple syrup mixture as needed.

Serve the grilled pork chops and pineapple slices over rice with a green vegetable or salad.