Grilled Pineapple and Pumpkin Salad

Ingredients
The pineapple: The pumpkin: The piloncillo Vinaigrette: To Garnish:
 * 1 ripe pineapple (about 4 pounds), peeled, cored and cut into slabs or *1-inch rounds
 * 1/4 cup Fragrant Brown Loaf Sugar (piloncillo) Syrup (see recipe)
 * 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
 * 4 garlic cloves, mashed to a paste with mortar and pestle
 * 1/4 cup cider vinegar or Salvadorian pineapple vinegar
 * 1/4 cup extra-virgin olive oil
 * 1/4 teaspoon freshly ground allspice
 * 1/2 teaspoon salt
 * 2 tablespoons Fragrant Brown Loaf Sugar Loaf (piloncillo) 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

Directions

 * 1) Grilling or Broiling the pineapple:
 * 2) Make the syrup. Prepare the grill.
 * 3) When the embers start getting ashy place the pineapple on the grill and cook for 10 minutes on each side.
 * 4) Brush with the syrup and cook for 5 more minutes.
 * 5) Remove from the grill, cut into 1-inch cubes, discarding the tough core, and set aside.
 * 6) To broil, place the pineapple on a baking sheet and brush with the syrup.
 * 7) Broil for 8 minutes at medium heat. Turn over and brush again with the syrup;
 * 8) Broil for 8 more minutes at medium heat.
 * 9) Cut into 1-inch cubes, discarding the tough core, and set aside.
 * 10) Cooking the calabaza:
 * 11) Place the calabaza in a 4-quart pot with 8 cups water, bay leaf, cinnamon, salt, and allspice Berries.
 * 12) Bring to a boil over medium heat and cook until fork tender, about 15 minutes.
 * 13) Drain and set aside.
 * 14) Preparing the piloncillo Vinaigrette:
 * 15) Place the garlic, vinegar, olive oil, allspice, salt, and piloncillo Syrup in a small bowl. Whisk to combine.
 * 16) Assembling the Salad:
 * 17) Place the cooked pumpkin and pineapple in a large bow and toss with the piloncillo Vinaigrette and the roasted pumpkin seeds.
 * 18) Mound on a serving platter and sprinkle with the cacao nibs.
 * 19) For a flavorful touch of heat, finish at the table with a sprinkling of the Guatemalan Kekchi Maya Cacao and chile Con.