Grilled Pineapple and Pumpkin Salad

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

Grilling the pineapple

 * 1) Make the syrup. Prepare the grill.
 * 2) When the embers start getting ashy place the pineapple on the grill and cook for 10 minutes on each side.
 * 3) Brush with the syrup and cook for 5 more minutes.
 * 4) Remove from the grill, cut into 1-inch cubes, discarding the tough core, and set aside.

Broiling the pineapple

 * 1) To broil, place the pineapple on a baking sheet and brush with the syrup.
 * 2) Broil for 8 minutes at medium heat. Turn over and brush again with the syrup;
 * 3) Broil for 8 more minutes at medium heat.
 * 4) Cut into 1-inch cubes, discarding the tough core, and set aside.

Pumpkin

 * 1) Place the calabaza in a 4-quart pot with 8 cups water, bay leaf, cinnamon, salt, and allspice berries.
 * 2) Bring to a boil over medium heat and cook until fork tender, about 15 minutes.
 * 3) Drain and set aside.

Piloncillo vinaigrette

 * 1) Place the garlic, vinegar, olive oil, allspice, salt, and Piloncillo Syrup in a small bowl. Whisk to combine.

Assembling the salad

 * 1) Place the cooked pumpkin and pineapple in a large bow and toss with the piloncillo vinaigrette and the roasted pumpkin seeds.
 * 2) Mound on a serving platter and sprinkle with the cacao nibs.
 * 3) For a flavorful touch of heat, finish at the table with a sprinkling of the Guatemalan Kekchi Maya Cacao and chile condiment.