Caribbean Grilled Pork With Pineapple Salsa

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READY IN: 30mins
Recipe by Manami

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! :)

Ingredients Nutrition


  2. In a small bowl, mix the brown sugar, coriander, cumin, garlic powder, salt, ginger, and turmeric.
  4. In a medium bowl, mix the pineapple, radishes, bell pepper jalapeno, cilantro, lime juice, and 1/4 teaspoons each kosher salt and pepper.
  5. Let stand while you grill the meat.
  6. Before serving, adjust the lime juice, salt, and pepper to taste.
  8. Build a hot charcoal fire or heat a gas grill with all burners on high for at least 10 minutes.
  9. 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.
  10. Clean the hot grate with a wire brush; oil the grate.
  11. 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.
  12. Cook until the meat forms impressive grill marks on one side, 2 to 3 minutes.
  13. 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.)
  14. Transfer to a serving platter and let rest for 5 minutes.
  15. Serve with the paired salsa spooned alongside or over the meat.
  16. Drink Suggestions.
  17. 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.

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