Preheat the oven to 500 degrees F.

Mix vanilla seed, sugar, and rum together in a large bowl.

Add the pineapple and marinate for 15 minutes.

Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized.

Cool and cut into small diced pieces.

Set aside.

Cut lobster tails lengthwise and crack shell.

Pull out meat but keep tail attached at tail end.

Season with Bijol, salt, and pepper.

Brush lobster with butter.

Roast lobster until cooked, approximately 15 minutes, basting with butter a few times.

Cool lobster and dice.

Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing.

Preheat a grill.

Cut sugar cane into 4 skewers, about 4 to 5 inches long.

Season sugar cane with Bijol, salt, and pepper.

Mix butter, zest, and fruit juice then brush shrimp with butter mixture.

Grill shrimp, basting with butter mixture until shrimp is fully cooked.

Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips.

Fill coconut with salad.

Garnish with lengthwise chips and pineapple leaves.

Spoon a tablespoon of dressing on each plate.

Lean shrimp skewer against coconut and plate at an angle.

Start the lime mayo vinaigrette by adding everything from lime juice to cilantro and blend using a burr mixer, hand held electric mixer or whisk.

Slowly add in oil while continuing to blend.

Season lime mayo vinaigrette with salt and pepper.

Preheat the oven to 200 degrees F.

For the pineapple chips: Peel and cut the pineapple in half width-wise.

Cut small wedges out of the pineapple to create thin flower slices.

Cut other half lengthwise to remove the core.

Dip pineapple slices into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips.

Bring all simple syrup ingredients to a simmer in a small saucepan.

When the sugar is dissolved, remove from the heat and allow to cool.

Remove the vanilla bean.