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
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.
Serving Suggestions
Serve with fresh corn tortillas and
Baked Plantains with Brown Sugar & Rum.
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.
nutrition information (per serving):
Size
:
Using pork chops, with 1 Tbs. spice rub and 1/4 cup salsa;
Calories
(kcal):
215;
Fat
(g):
11;
Fat Calories
(kcal):
105;
Saturated Fat
(g):
3;
Protein
(g):
22;
Monounsaturated Fat
(g):
5;
Carbohydrates
(g):
8;
Polyunsaturated Fat
(g):
1.5;
Sodium
(mg):
435;
Cholesterol
(mg):
60;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 79
, pp. 42
July 1, 2006
