Coconut Broth: Split the vanilla pod in half and scrape out the seeds.
In a saucepan, bring all the ingredients to a boil.
Remove from heat and let steep for 5 minutes.
Strain through a fine-mesh sieve, cover with plastic wrap directly on the broth, and refrigerate for at least 3 hours.

Roasted Pineapple:
Preheat the oven to 400 F (200 C).
Cut each quarter of pineapple into two wedges.
Split the vanilla pod in half and scrape out the seeds.
In a large oven-safe pan, heat the honey and add the seeds and the vanilla pod.
Add the pineapple pieces and continue cooking in the center of the oven for 45 to 50 minutes. Turn the pineapple regularly during cooking to ensure even caramelization; let cool.

Assembly: In a shallow dish, pour a little coconut broth.
Add a piece of pineapple cut into 3 and garnish with passion fruit seeds and juice.