Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ceylon Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Cider | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- The Pineapple:
- 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)
- The 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
- The Piloncillo Vinaigrette:
- 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
- To 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
Directions
Grilling or Broiling the Pineapple:
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.
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.
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
Category:Salvadorian Recipes
Category:Salvadorian Salads