Preheat the oven to 200C/400F/Gas 6.
Stud the pineapple with the 5 cloves.
For the pineapple, place the butter and sugar in a small ovenproof frying pan over a high heat.
Add the pineapple, lemon juice, vanilla seeds and pod to the pan. Turn the pineapple in the mixture to coat well and transfer to the oven to bake for ten minutes.
To make the mousseline, place the coconut milk, honey and balsamic in a medium saucepan over a medium heat. Bring to a simmer and then continue simmering until the liquid has reduced in volume by half.
To serve, place the roasted pineapple on a warm plate and drizzle with the mousseline.