1. Add diced pineapple, chilli, vanilla beans and sugar into a saucepan.
2. Boil the mixture, uncovered, for about 30 minutes. Mash the pineapple pieces with a fork during cooking. Let it cool in the fridge until it thickens.
3. Cut the rest of the fresh pineapple into thin slices.
5. Cut the cheese into appropriate serving pieces and arrange it on a large serving plate with slices of fresh pineapple and pumpernickel bread. Drizzle over the pineapple compote. Enjoy!