Total Calories: 5,250
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Put the plantains on the lined baking sheet and bake for 10 to 12 minutes, until the skins start to burst open.
Meanwhile, heat a small skillet over medium-high heat for 2 minutes. Put the pineapple in the hot skillet and cook, stirring frequently, until very lightly browned, about 5 minutes. Stir in the pineapple juice and vanilla bean. Decrease the heat to low and simmer until the liquid is reduced by half, 4 to 5 minutes. Remove from the heat. Carefully remove the vanilla bean, scrape the seeds back into the skillet, and discard the bean.
When the plantains are done, carefully peel them one at a time, holding each in a clean folded dish towel to protect your hand from the heat. Slice the plantains into 1/4-inch-thick rounds and distribute among four serving bowls. Divide the pineapple mixture over the plantains and top each serving with 1/2 cup of the granola. Serve immediately.
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