Cut the pineapple in half lengthwise through the crown.

Carefully remove the fruit from both pineapple halves using a curved knife, being careful to leave the shells intact for serving.

Trim off the core of the removed pineapple fruit.

Cut the pineapple flesh into small chunks.

Peel and slice the orange.

Peel and slice the kiwi.

Halve the fresh strawberries.

Combine the pineapple chunks, orange slices, kiwi slices, strawberries halves, and red seedless grapes in a large mixing bowl.

In a separate 1-quart measuring cup, prepare the dressing.

Add lime juice, honey, light rum, orange-flavored liqueur, and lime zest to the measuring cup.

Whisk the dressing ingredients together until well combined.

Pour the prepared dressing over the fruit mixture in the large bowl.

Gently toss the fruit to ensure it is evenly coated with the dressing.

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.

Just before serving, peel and slice the banana.

Add the banana slices to the chilled fruit salad.

Gently toss to combine.

Spoon the Mai Tai Compote salad into the reserved pineapple shells.

Serve immediately and enjoy.