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
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. 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.
 * 1) Grilling or Broiling the Pineapple:
 * 1) Cooking the Calabaza: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.
 * 2) Preparing the 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 Con