Preheat the oven to 350 degrees F.
Put the chopped pineapple in a baking dish
, cover with foil and roast
in the oven until soft and lightly golden brown. Leave the oven at 350 degrees F.
Put the sugar, vanilla bean
and 1/2 cup of water in a medium saucepan
and cook over high heat until it turns a light caramel
. Add the chopped pineapple, cream, salt and arbol and cook until slightly reduced. Let cool for about 5 minutes before adding it to a blender. Remove the vanilla bean, then carefully transfer the mixture to a blender
and blend until smooth. Strain through a medium mesh strainer
into a bowl. Return the mixture to the saucepan and reduce it to a sauce consistency. Pour the caramel into a seasoned 10-inch cast iron pan and let cool slightly. Arrange the pineapple slices on top of the caramel and set aside.