-
1
MAKE THE SPICE RUB:.
-
2
In a small bowl, mix the brown sugar, coriander, cumin, garlic powder, salt, ginger, and turmeric.
-
3
MAKE THE SALSA:.
-
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.
-
7
PREPARE THE FIRE AND THE MEAT:.
-
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.
