CARIBBEAN GRILLED PORK WITH PINEAPPLE SALSA

Caribbean Grilled Pork With Pineapple Salsa image

The ripe, tropical flavors of this salsa couldn't find a better partner than the curry-inspired rub. Tastes wonderful on pork, chicken or turkey! Recipe from Pamela Anderson & Fine Cooking 79, pp. 42 July 1, 2006 edition. Have tweaked the recipe a bit!! See if you like it! :)

Provided by Manami

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon dark brown sugar
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon kosher salt
3/4 teaspoon ground ginger
1/2 teaspoon ground turmeric
3/4 medium pineapple, peeled cored, and cut into small dice (about 2 cups)
4 large radishes, trimmed and cut into small dice (about 3/4 cup)
1/2 medium orange bell peppers (about 2/3 cup) or 1/2 medium yellow bell pepper, cut into small dice (about 2/3 cup)
1 small jalapeno, cut into small dice (optional)
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice, more to taste
kosher salt
fresh ground black pepper
6 boneless chicken breasts (pounded lightly to about 3/4 inches thick) or 6 turkey breast cutlets
1 1/2 tablespoons canola oil or 1 1/2 tablespoons vegetable oil

Steps:

MAKE THE SPICE RUB:.
In a small bowl, mix the brown sugar, coriander, cumin, garlic powder, salt, ginger, and turmeric.
MAKE THE SALSA:.
In a medium bowl, mix the pineapple, radishes, bell pepper jalapeno, cilantro, lime juice, and 1/4 teaspoons each kosher salt and pepper.
Let stand while you grill the meat.
Before serving, adjust the lime juice, salt, and pepper to taste.
PREPARE THE FIRE AND THE MEAT:.
Build a hot charcoal fire or heat a gas grill with all burners on high for at least 10 minutes.
While the grill heats, lightly coat both sides of the pork chops, chicken breasts, or turkey cutlets with the oil and rub with the spice rub.
Clean the hot grate with a wire brush; oil the grate.
Grill the meat (uncovered for charcoal; covered for gas) over direct heat on the hottest part of the grill, taking care not to crowd the meat.
Cook until the meat forms impressive grill marks on one side, 2 to 3 minutes.
Turn and continue to grill (uncovered for charcoal; covered for gas) until the meat is just firm to touch and just cooked through, 1 to 2 minutes for turkey cutlets; 3 to 4 minutes for pork chops and chicken breasts, depending on their thickness. (If grilling pork, watch out for flare-ups.)
Transfer to a serving platter and let rest for 5 minutes.
Serve with the paired salsa spooned alongside or over the meat.
Drink Suggestions.
If you're grilling chicken or turkey, try a crisp, fruity New Zealand Sauvignon Blanc, like the Kim Crawford Marlborough. If you grill pork, try a fruity red, like the Rosemount Estate Diamond Label Shiraz-Grenache.