recipe adapted from Fine Cooking
1 Tbs. dark brown sugar
2 tsp. ground coriander
2 tsp. ground cumin
1-1/2 tsp. garlic powder
1 tsp. kosher salt
3/4 tsp. ground ginger
1/2 tsp. ground turmeric
1/2 to 3/4 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 3/4 cup)
1/2 medium orange or yellow bell pepper, cut into small dice (about 2/3 cup)
3 Tbs. chopped fresh cilantro
2 Tbs. fresh lime juice; more to taste
Kosher salt and freshly ground black pepper
6 boneless, skinless chicken breasts, pounded lightly to about 3/4 inch thick
1-1/2 Tbs. canola or vegetable oil
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, salt, and pepper to taste.
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. Alternately, you can use a grill pan on your stove top.
Grill the meat (uncovered for charcoal; covered for gas) over direct heat on the hottest part of the grill – or on your stove top with a grill pan, 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) – or on your stove top with a grill pan – until the meat is just firm to touch and just cooked through, 3 to 4 minutes for 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.