Caribbean Grilled Pork, Chicken or Turkey with Pineapple Salsa

Caribbean Grilled Pork, Chicken or Turkey with Pineapple Salsa
Photo by Scott Phillips

Ingredients

  • 1 Tbs. dark brown sugar
  • 1-½ tsp. garlic powder
  • 6 boneless pork loin chops, about ¾ inch thick; OR 6 boneless, skinless chicken breasts, tenderloins removed, breasts pounded lightly to about ¾ inch thick; OR 6 turkey breast cutlets
  • Kosher salt and freshly ground black pepper
  • ½ to ¾ 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 ¾ cup)
  • 1 tsp. kosher salt
  • + 8 more ingredients
    • ½ tsp. ground turmeric
    • 2 tsp. ground cumin
    • 2 tsp. ground coriander
    • 1-½ Tbs. canola or vegetable oil
    • 2 Tbs. fresh lime juice; more to taste
    • ¾ tsp. ground ginger
    • 3 Tbs. chopped fresh cilantro
    • ½ medium orange or yellow bell pepper, cut into small dice (about 2/3 cup)

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...

View full recipe at Fine Cooking

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