Blend the spinach and coconut water together until smooth. Add the turmeric, apple, banana, mango, pineapple, and lemon juice. Blend on high speed until completely smooth, about 1 minute.

Preheat an outdoor grill for high heat and lightly oil the grate.

Place the sugar in a mixing bowl. Gradually add the salt, mixing as you go and tasting along the way, until there’s enough salt that the flavor comes through but doesn’t overpower the sugar. With protective gloves or your bare fingers, massage in the chile so the flavor spreads throughout and the mix tastes sweet with a hint of salt and heat. Wash your hands thoroughly (ideally before putting your fingers near your eyes!).

Slice off the pineapple top along with enough pineapple for the top to stand upright. Set aside.

Cut off and discard the pineapple’s brown outer skin, then slice the flesh into 1-inch-thick rounds. With a knife, core the tough center of each round, then grill the pineapple rings until grill marks appear, 2 to 3 minutes per side. Let cool, then slice into 2- to 3-inch wedges.

Stand the pineapple top on a serving platter. Surround it with the grilled pineapple wedges, sprinkle with the spiced-sugar dip, and serve with extra dip.

In a large saucepan over medium-high heat, stir together all of the ingredients except the Pineapple-Kiwi Topping, scraping the vanilla bean seeds into the pot. Add the scraped pod, bring to a simmer, reduce the heat to low and gently simmer, stirring occasionally, until the mixture is the consistency of creamy risotto and the rice is soft, 30 to 45 minutes.

Transfer to a heatproof bowl. Remove and discard the vanilla bean pod. Let the pudding cool to room temperature, about 15 minutes, then cover with plastic wrap and refrigerate for 1 hour.

Scoop into individual bowls, top with the fruit topping, and serve.

Combine all of the ingredients in a medium bowl and toss to coat the fruit in the juice.