1. Cut the pineapple in half, remove the core, chop the flesh and place in a bowl.
2. Cut the passion fruit in half, spoon out the pulp and add it to the pineapple.
3. Whisk the honey and rum together and pour over the fruit tossing to coat.
4. Cover the fruit and refrigerator at least 1/2 hour.
5. Serve in dessert bowls or cups. (*see note below)