In a bowl make the marinade for the pork by mixing the soy sauce, brown sugar, ketchup, honey, vinegar, olive oil, hot sauce, red pepper, and ginger and mix well. Reserve half of this sauce.
In another bowl, place the cubed pork chops, add the marinade and make sure the pork is well coated with the marinade. Refrigerate for an hour.
Cook the reserved marinade in a small pot, at medium heat, for about 10 minutes, stirring occasionally. Reserve.
Soak bamboo skewers in water to prevent burning when broiling.
Turn on the grill and preheat it.
Assemble the skewers by alternating vegetables, pork, and pineapple. Before grilling, sprinkle with a pinch of salt.
Clean and grease the grill and place the skewers over indirect fire. Grill covered for about 7 minutes each side and brush the rest of the marinade, and the which now serves as BBQ glaze, on both sides.
Remove from the heat, let stand for 5 minutes and serve with chimichurri.