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Cut the pineapple in quarters lengthwise, remove the hard center and then cut into 1cm-thick slices. Coat the slices in maple syrup and sprinkle ground cinnamon (optional).
Turn the grill on. Select Manual mode setting, select orange color setting and press OK.
Once the grill is preheated, place the pineapple slices inside and grill for 10 minutes or until marked and caramelized to your taste. Let cool.
Split the vanilla bean pod in half lengthwise and collect the vanilla seeds with the tip of a knife. Add the seeds to the cream and whisk in the sugar and the rum (optional). Place the bowl in the refrigerator for 30 minutes or until really cold, and whip up until stiff peaks form.
In each of 6 individual glass jars, crumble two butter biscuits. Display some cooled caramelized pineapple on top and finish with a nice dollop of vanilla and rum whipped cream. Decorate with fresh mint leaves and chocolate shavings before serving.