Prep 20 mins
Cook 10 mins
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! :)
FOR THE SPICE RUB
- 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
FOR THE SALSA
- 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
THE MAIN COURSE
- 6 boneless pork loin chops, about 3/4 inch thick or 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
- 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.