Bring 4 quarts of water to a boil in a Dutch oven. Toast the rice in a 12-inch skillet over medium heat until it smells nutty and some grains turn opaque, about 5 to 8 minutes.

Stir the salt and toasted rice into the boiling water and cook, stirring occasionally, until the grains are tender but still offer a slight bite, about 15 minutes.

Drain the rice and spread it onto a rimmed baking sheet to cool completely, about 15 minutes, then transfer to a large bowl.

Whisk the oil, jalapeño, lime zest, lime juice, garlic, honey, salt, and pepper together in a separate bowl until combined.

Drizzle the dressing over the rice, then add the pineapple, jícama, pumpkin seeds, scallions, and cilantro and toss until the ingredients are evenly distributed.

Let the salad sit for 20 minutes before serving. This rest period is essential for the flavors to meld and for the rice to season throughout. Serve at room temperature.