1. Add pineapple, chili, vanilla seeds and sugar in a saucepan.
2. Boil the mixture, uncovered, for about 30 minutes.
3. Mash the pineapple pieces with a fork during cooking. Let it cool in the fridge until it thickens.
4. Cut the rest of the fresh pineapple into thin slices.
5. Cut the cheese into appropriate serving pieces and arrange it on plates with slices of pineapple compote and pumpernickel bread.