Grilled Pineapple and Pumpkin Salad

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== Ingredients ==
=== Pineapple ===
* 1 ripe pineapple (about 4 pounds), peeled, cored and cut into slabs or 1-inch rounds
* ¼ cup fragrant brown loaf sugar (piloncillo) syrup
=== Pumpkin ===
* 2 pounds Caribbean pumpkin (calabaza), peeled, seeded, and cut into 1-inch cubes
* 2 bay leaves
* 1 stick true Ceylon cinnamon (sold as Mexican cinnamon or canela in Hispanic markets)
* 2 teaspoons salt
* 10 allspice berries
=== Piloncillo vinaigrette ===
* 4 garlic cloves, mashed to a paste with mortar and pestle
* ¼ cup cider vinegar or Salvadorian pineapple vinegar
* ¼ cup extra-virgin olive oil
* ¼ teaspoon freshly ground allspice
* ½ teaspoon salt
* 2 tablespoons fragrant brown loaf sugar (piloncillo syrup)
=== Garnish ===
* 2 ounces hulled green pumpkin seeds, roasted
* 1 tablespoon cacao nibs
* For a Touch of Heat (Optional) Kekchi Maya Cacao and chile powdered condiment 
== Directions ==
=== Grilling the pineapple ===
# Make the syrup. Prepare the grill. 
# When the embers start getting ashy place the pineapple on the grill and cook for 10 minutes on each side. 
# Brush with the syrup and cook for 5 more minutes. 
# Remove from the grill, cut into 1-inch cubes, discarding the tough core, and set aside.
=== Broiling the pineapple ===
# To broil, place the pineapple on a baking sheet and brush with the syrup. 
# Broil for 8 minutes at medium heat. Turn over and brush again with the syrup; 
# Broil for 8 more minutes at medium heat. 
# Cut into 1-inch cubes, discarding the tough core, and set aside.
=== Pumpkin ===
# Place the calabaza in a 4-quart pot with 8 cups water, bay leaf, cinnamon, salt, and allspice berries. 
# Bring to a boil over medium heat and cook until fork tender, about 15 minutes. 
# Drain and set aside.
=== Piloncillo vinaigrette ===
# Place the garlic, vinegar, olive oil, allspice, salt, and Piloncillo Syrup in a small bowl. Whisk to combine. 
=== Assembling the salad ===
# Place the cooked pumpkin and pineapple in a large bow and toss with the piloncillo vinaigrette and the roasted pumpkin seeds. 
# Mound on a serving platter and sprinkle with the cacao nibs. 
# For a flavorful touch of heat, finish at the table with a sprinkling of the Guatemalan Kekchi Maya Cacao and chile condiment.
Category:Calabaza Recipes
Category:Cider vinegar Recipes
Category:Piloncillo Recipes
Category:Pineapple Recipes
Category:Raspberry vinegar Recipes
Category:Pumpkin seed Recipes
Category:Recipes that need photos
Category:Salvadorian Salads