For the vanilla chili pineapple, peel the pineapple and cut into cubes. Cut the chili pepper in half and remove the seeds.
In a saucepan, put the brown cane sugar and wait until it starts to caramelize. Once it starts to, gradually stir in the pineapple juice and the mango juice. Cut the vanilla bean in half, scrape it out and stir it into the pineapple mixture. Add the half chilies and simmer everything for about 10 minutes.
Remove the chili pepper from the pineapple compote and divide everything into bowls and chill thoroughly in the refrigerator. Garnish with chili threads and serve the vanilla chili pineapple.
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