Caribbean Grilled Pork With Pineapple Salsa

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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