Caribbean Grilled Pork With Pineapple Salsa Recipes

GRILLED CARIBBEAN PORK WITH PINEAPPLE SALSA

Steps:

• In large resealable food-storage plastic bag, mix marinade ingredients. Place pork tenderloins in bag; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate, turning bag over once or twice.
• Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove pork from marinade; discard marinade. Before cooking with indirect heat, place pork on grill directly over medium heat. Cover grill; cook 5 minutes. Turn pork; cook 5 minutes on other side.
• To cook with indirect heat, move partially cooked pork to unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 25 to 30 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
• Meanwhile, in medium bowl, mix all salsa ingredients except oil. Stir in oil.
• Place pork on cutting board; let stand 5 minutes. Cut diagonally into slices; serve with salsa.

GRILLED PORK WITH SPICY PINEAPPLE SALSA

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally., Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally., Let stand 5 minutes before slicing. Serve with salsa and lime wedges.

CARIBBEAN GRILLED PORK WITH PINEAPPLE SALSA

Steps:

• 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.

CARIBBEAN TIGER PRAWNS WITH GRILLED PINEAPPLE SALSA

Steps:

• For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, chile flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes.
• For the grilled pineapple salsa: Prepare a grill for medium-high heat.
• Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium.
• Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside.
• For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside.
• Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side.
• Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side.

CARIBBEAN PORK WITH AVOCADO-PINEAPPLE SALSA

Steps:

• Prepare spice rub first by combining the brown sugar, coarse salt, cinamon, cumin, pepper and allspice.
• Preheat broiler with rack 4 inches from heat.
• Line a broiler pan with aluminum foil and place pork on pan, rub all over with oil.
• Rub the spice mixture all over the pork, coating it evenly.
• Broil, turning occasionally, about 15-20 minutes (thermometer will read 150F).
• Meanwhile, make the avocado-pineapple salsa by draining the juice from the pineapple into a small bowl.
• Finely chop pineapple and add to the bowl of juice along with the scallions and avocado. Season with a little salt and pepper, toss gently to combine.
• When pork is finished, slice thinly and serve with the salsa.
• To save the salsa as leftovers, line the bowl with plastic wrap, putting the wrap down into the bowl and directly over the salsa. Then add another piece of plastic wrap over the top, like normal, before refrigerating.