Soak wooden skewers in warm water for 20 minutes. Drain before using.
Meanwhile, in a small bowl stir together apple juice, mustard, and thyme; set aside. Trim fat from pork. Cut pork across the grain into thin slices; cut slices into strips about 1 inch wide. Loosely thread two pork strips, accordion-style, onto each wooden skewer. Brush the mustard mixture on all sides of pork.
Place skewers on the grill rack directly over medium-high heat; grill for 6 to 8 minutes or until cooked through, turning once.
To serve, transfer skewers to a serving platter; serve with Apple-Apricot Chutney. Makes 18 to 20 appetizer servings.
In a medium saucepan stir together brown sugar, white wine vinegar, garlic, ginger, and cinnamon. Stir in apples, apricots, and onion. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Uncover and boil gently about 15 minutes more or until only a small amount of liquid remains. Remove from heat. Cool slightly. To serve, transfer to a serving bowl. (Or to store, transfer to a refrigerator container. Cover and chill in the refrigerator for up to 2 days. To serve, let stand at room temperature for 30 minutes.) Makes about 1-1/3 cups.