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Recipe

Caribbean Grilled Pork, Chicken or Turkey with Pineapple Salsa

Scott Phillips

Servings: 6

The ripe, tropical flavors of this salsa couldn’t find a better partner than the curry-inspired rub. It works equally well with boneless pork chops, chicken breasts or turkey cutlets, so use whatever you have on hand.

Ingredients

For the spice rub:

  • 1 Tbs. dark brown sugar
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1-1/2 tsp. garlic powder
  • 1 tsp. kosher salt
  • 3/4 tsp. ground ginger
  • 1/2 tsp. ground turmeric

For the salsa:

  • 1/2 to 3/4 medium-size fresh pineapple, peeled, quartered, 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 or yellow bell pepper, cut into small dice (about 2/3 cup)
  • 3 Tbs. chopped fresh cilantro
  • 2 Tbs. fresh lime juice; more to taste
  • Kosher salt and freshly ground black pepper
  • 6 boneless pork loin chops, about 3/4 inch thick; OR 6 boneless, skinless chicken breasts, tenderloins removed, breasts pounded lightly to about 3/4 inch thick; OR 6 turkey breast cutlets
  • 1-1/2 Tbs. canola or vegetable oil

Nutritional Information

      Nutritional Sample Size Using pork chops, with 1 Tbs. spice rub and 1/4 cup salsa
      Calories (kcal) : 215
      Fat Calories (kcal): 105
      Fat (g): 11
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 60
      Sodium (mg): 435
      Carbohydrates (g): 8
      Fiber (g): 1
      Protein (g): 22

Preparation

  • In a small bowl, mix the brown sugar, coriander, cumin, garlic powder, salt, ginger, and turmeric.
  • In a medium bowl, mix the pineapple, radishes, bell pepper, cilantro, lime juice, and 1/4 tsp. each kosher salt and pepper. Let stand while you grill the meat. Before serving, adjust the lime juice, salt, and pepper to taste.
  • 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.

Serve with fresh corn tortillas and Baked Plantains with Brown Sugar & Rum.

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.

Reviews

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Reviews

  • Galley_Slave | 01/24/2009

    Very tasty with the fresh pineapple in season. Had to substitute Italian Parsley for cilantro....cilantro would probably have been even better.

  • mgssts63 | 12/30/2007

    A bit of work but very good!

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