Split your vanilla pod (if using) down the middle and scrape the seeds out. Add the vanilla seeds to your sugar and proceed to rub them together until well incorporated. Add the cinnamon and salt to the sugar and give it one last mix.
Prepare the fruits you are using. Slice the pineapple into 2cm thick slices, then cut them into halves and set aside.
Over medium-high heat, melt the butter in an oven-proof skillet or pan (we used a cast iron).
Once the butter is melted, sprinkle your sugar mixture evenly onto the bottom of the pan and let it sit uninterrupted for 15 to 30 seconds to heat through.
Begin to stir to help encourage the sugar to dissolve, once the sugar has dissolved allow the mixture to cook (without stirring) for 4-5 minutes until the mixture begins to caramelize. You may swirl the skillet every now and then to ensure the mixture is cooking evenly.
When the mixture has caramelized to a nice deep golden brown give it one last swirl to coat the bottom of the pan evenly. Take off the heat and immediately arrange the fruit tightly together into an even layer. Cut smaller pieces of pineapple to fill any smaller empty areas.
Immediately arrange the fruit into an even layer. Make sure to cover all spaces and arrange the fruits tightly and those will shrink while baking