Grilled Pineapple and Pumpkin Salad

Ingredients

1 ripe pineapple (about 4 pounds), peeled, cored and cut into slabs or 1-inch rounds
¼ cup piloncillo|fragrant brown loaf sugar (piloncillo) Piloncillo Syrup|syrup
2 pounds Caribbean pumpkin (calabaza squash|calabaza), peeled, seeded, and cut into 1-inch cubes
2 bay leaf|bay leaves
1 stick true Cinnamon|Ceylon cinnamon (sold as Mexican cinnamon or cinnamon|canela in Hispanic markets)
2 teaspoons salt
10 allspice berries
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 piloncillo|fragrant brown loaf sugar (piloncillo Piloncillo Syrup|syrup)
2 ounces hulled green pumpkin seeds, roasted
1 tablespoon cacao nibs
For a Touch of Heat (Optional) Kekchi Maya Cacao and chile powdered condiment

Make the Piloncillo Syrup|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.
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.
Place the calabaza squash|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.
Place the garlic, vinegar, olive oil, allspice, salt, and Piloncillo Syrup in a small bowl. Whisk to combine.
Place the cooked pumpkin and pineapple in a large bow and toss with the #Piloncillo vinaigrette|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.