Chili-Rubbed Pork Kebabs With Pineapple Salsa

1 pineapple, peeled and cut crosswise into 1/2-inch-thick slices
1 jalapeño, seeded and finely chopped
1 cup roughly chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 3/4 teaspoons kosher salt
3 tablespoons chili powder
4 6-ounce boneless pork loin chops, cut into 1-inch cubes

Heat grill to medium-high. Grill the pineapple slices for 2 minutes per side. Cut into a small dice, discarding the pieces of core.

In a bowl, combine the pineapple, jalapeño, cilantro, lime juice, pepper, 1 tablespoon of the oil, and 3/4 teaspoon of the salt. Set aside.

Combine the chili powder and the remaining teaspoon of salt in a large bowl. Add the pork and the remaining tablespoon of oil and toss to coat.

Thread the pork onto four 12-inch skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 15 minutes total.

Serve the kebabs alongside the pineapple salsa.

Nutrition Facts Per Serving:
calcium 72.6mg; 378 calories; calories from fat 41%; carbohydrates 18.9g; cholesterol 97.3mg; fat 17.5g; fiber 3.9g; iron 2.4mg; protein 37.3mg; saturated fat 4.6g; sodium 623.7mg.

Serves 4