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Grilled Chili-Cumin Pork and Chicken

Makes: 8  to 10  servings Prep 40 mins Grill 23 mins


  • 3 tablespoons  ground cumin
  • 3 tablespoons  chili powder
  • 3 tablespoons  firmly packed brown sugar
  • 1 tablespoon  minced garlic
  • 1 tablespoon  salt
  • 4 pounds  pork tenderloin
  • 8 boneless, skinless chicken breast halves (about 3 lbs.)
  • Lime wedges, for garnish
  • 1 cup  sugar
  • 1/4 cup  water
  • 2 tablespoons  light corn syrup
  • 1/2 cup  orange juice
  • 3 cups  cubed fresh pineapple (1-1/2 lbs.)
  • 3 teaspoons  minced jalapeno chile, divided
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  minced garlic


1. Combine cumin, chili powder and brown sugar in small bowl.

2. With the flat side of a knife, mash the garlic and salt together to form a paste. Arrange pork tenderloins on large sheet wax paper. Rub half the garlic mixture over pork. Rub pork with half the cumin mixture. On another sheet of wax paper, repeat process with chicken breasts, remaining garlic and cumin mixtures.

3. For the Orange-Pineapple Sauce, stir sugar, water and corn syrup in a large skillet to combine; bring to a boil and boil over medium-high heat, 2 minutes. Stir to dissolve sugar. Cook until syrup starts to turn amber at edges, 5 to 8 minutes; stir gently until evenly colored. Remove from heat.

4. Meanwhile, microwave orange juice in microwave proof cup on 100 percent power (High) until hot. Gradually add juice to syrup, stirring with long-handled spoon (syrup will bubble vigorously). Let stand 1 to 2 minutes until bubbling stops. Stir in pineapple, 2 teaspoons of the jalapeno, salt and garlic; bring to a boil over medium heat. Boil 1 minute; cool. Stir in remaining 1 teaspoon jalapeno.

5. Heat grill; brush generously with oil. Remove pork from bag and grill over medium* heat 15 to 30 minutes (depending on size of tenderloins), turning every 5 minutes, until meat thermometer inserted in center of each tenderloin reaches 160 degrees F. Transfer to cutting board; cover and keep warm. Remove chicken from bag. Grill 4 to 6 minutes per side or until until meat thermometer inserted in center of each chicken breast reaches 165 degrees F. Transfer to cutting board. Cut pork and chicken into 1/4-inch-thick slices. Arrange slices on large platter; garnish with lime wedges, if desired. Serve with Orange-Pineapple Sauce. Makes 8 to 10 servings.


  • To test for medium heat, you should be able to hold your hand over the coals at the height of the food for 4 seconds before you have to pull away.

Make Ahead Tip

  • Rub pork an chicken with garlic and cumin mixtures. Place pork and chicken in separate storage bags and refrigerate overnight. Prepare Orange-Pineapple Sauce. Cover and refrigerate up to 2 days.