Grilled Pineapple and Pumpkin Salad

El Salvadorian Grilled Pineapple and Pumpkin Salad Recipe with Cacao and Chile

Region / culture: El Salvador | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Grilled Pineapple and Pumpkin Salad is a unique and flavorful dish that combines the sweetness of grilled pineapple with the earthy flavors of Caribbean pumpkin. This salad is perfect for a summer barbecue or as a side dish for a fall meal.

History

This recipe is inspired by traditional Central American flavors and ingredients. Grilled pineapple is a popular dish in many tropical regions, while pumpkin is a staple in Caribbean cuisine. By combining these two ingredients, this salad offers a delicious and unexpected flavor combination.

Ingredients

Pineapple

1 ripe pineapple (about 4 lb (1.81 kg)), peeled, cored and cut into slabs or 1 inch rounds
0.25 cup fragrant brown loaf sugar (piloncillo) syrup

Pumpkin

2 lb (907 g) 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 tsp salt
10 allspice berries

Piloncillo vinaigrette

4 garlic cloves, mashed to a paste with mortar and pestle
0.25 cup cider vinegar or Salvadorian pineapple vinegar
0.25 cup extra-virgin olive oil
0.25 tsp freshly ground allspice
0.5 tsp salt
2 tbsp fragrant brown loaf sugar (piloncillo syrup)

Garnish

2 oz (57 g) hulled green pumpkin seeds, roasted
1 tbsp cacao nibs
For a Touch of Heat (Optional) Kekchi Maya cacao and chile powdered condiment

How to prepare

Grilling the pineapple

Make the syrup.
Prepare the grill.
When the embers start to become 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, discard the tough core, and set aside.

Broiling the pineapple

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, discard the tough core, and set aside.

Pumpkin

Place the calabaza in a 4 qt (3.78 liter) pot with 8 cups of 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.

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 bowl 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 condiment.

Variations

Add grilled shrimp or chicken for a protein boost.
Substitute butternut squash for the pumpkin for a different flavor profile.
Add avocado slices for a creamy texture.

Cooking Tips & Tricks

Make sure to grill or broil the pineapple until it is caramelized and slightly charred for the best flavor.

- Be sure to cook the pumpkin until it is fork-tender but not mushy.

- The piloncillo vinaigrette adds a sweet and tangy flavor to the salad, so be sure to whisk it well to combine all the ingredients.

Serving Suggestions

This salad can be served as a side dish with grilled chicken or fish. It can also be enjoyed on its own as a light and refreshing meal.

Cooking Techniques

Grilling and broiling are the main cooking techniques used in this recipe. These methods help to caramelize the pineapple and cook the pumpkin until tender.

Ingredient Substitutions

If you can't find Caribbean pumpkin, you can use butternut squash or acorn squash as a substitute.

- Agave syrup can be used instead of fragrant brown loaf syrup.

- Pumpkin seeds can be replaced with sunflower seeds or almonds.

Make Ahead Tips

You can prepare the grilled pineapple and pumpkin ahead of time and store them in the refrigerator until ready to assemble the salad. The piloncillo vinaigrette can also be made in advance and stored in the fridge.

Presentation Ideas

Serve the salad on a large platter and garnish with fresh herbs such as cilantro or parsley. You can also sprinkle extra cacao nibs on top for added crunch.

Pairing Recommendations

This salad pairs well with grilled meats such as chicken, pork, or steak. It also goes well with a side of rice or quinoa.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave for a few minutes or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Grilled Pineapple and Pumpkin Salad contains approximately 250 calories.

Carbohydrates

This salad is a good source of carbohydrates, with the pineapple and pumpkin providing natural sugars and fiber. Each serving contains approximately 30 grams of carbohydrates.

Fats

The olive oil in the piloncillo vinaigrette adds healthy fats to this salad. Each serving contains approximately 10 grams of fat.

Proteins

This salad is not a significant source of protein, with each serving containing approximately 2 grams of protein.

Vitamins and minerals

Pumpkin is rich in vitamins A and C, while pineapple is a good source of vitamin C. This salad also contains minerals such as potassium and magnesium.

Alergens

This recipe contains nuts (pumpkin seeds) and may contain allergens such as garlic and cinnamon. Be sure to check for any allergies before serving.

Summary

Overall, this salad is a healthy and flavorful dish that provides a good balance of carbohydrates, fats, and vitamins. It is a great option for a light and refreshing meal.

Summary

Grilled Pineapple and Pumpkin Salad is a delicious and nutritious dish that combines the sweetness of pineapple with the earthy flavors of pumpkin. This salad is perfect for a summer barbecue or as a side dish for a fall meal. With a balance of carbohydrates, fats, and vitamins, this salad is a healthy and flavorful option for any occasion.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in a small village nestled in the mountains. My grandmother, who was a wonderful cook and loved to experiment with different flavors, had recently returned from a trip to a nearby town. She had brought back some new spices and ingredients, and she was eager to try them out in her kitchen.

One day, as I watched her prepare a meal for our family, she suddenly exclaimed, "I have an idea for a new dish! Grilled Pineapple and Pumpkin Salad. It's a combination of sweet and savory flavors that I think will be absolutely delicious." I was intrigued by the sound of it, as I had never heard of such a dish before. My grandmother explained that she had learned the recipe from a friend she had met in the town, who had shared it with her after tasting it at a local restaurant.

I watched as my grandmother sliced the pineapple and pumpkin into thin slices, then brushed them with a mixture of honey and olive oil before grilling them over an open flame. The sweet aroma that wafted through the kitchen was intoxicating, and I couldn't wait to try the finished dish. Once the pineapple and pumpkin were grilled to perfection, my grandmother tossed them with a simple vinaigrette made from balsamic vinegar, olive oil, and a touch of Dijon mustard.

As we sat down to eat, I took my first bite of the Grilled Pineapple and Pumpkin Salad. The flavors exploded in my mouth – the sweetness of the pineapple paired perfectly with the earthiness of the pumpkin, while the tangy vinaigrette added a bright note to the dish. It was unlike anything I had ever tasted before, and I was instantly hooked.

From that moment on, the Grilled Pineapple and Pumpkin Salad became a staple in our household. My grandmother would make it for special occasions, and sometimes just on a whim when she was feeling inspired. As I grew older, I started to experiment with the recipe myself, adding my own twist by sprinkling toasted pecans on top for some extra crunch.

Over the years, I have shared the recipe with friends and family, who have all been equally impressed by its unique combination of flavors. It has become a signature dish of mine, one that I am always proud to serve to guests. And every time I make it, I am reminded of that day in my grandmother's kitchen, when I first discovered the magic of Grilled Pineapple and Pumpkin Salad.