Ingredients Edit

Pineapple Edit

Pumpkin Edit

Piloncillo vinaigrette Edit

Garnish Edit

  • 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 Edit

Grilling the pineapple Edit

  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 Edit

  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 Edit

  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 Edit

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

Assembling the salad Edit

  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.
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