Sprinkle the icing sugar over the pineapple and let it rest in the fridge for 20 minutes.

Mix all the other ingredients together and make a fairly compact mixture.

Crumble it on the smooth side of the bbq plate and bake it at 160°C for 15 minutes, first level from the bottom.

Separately, prepare the salted caramel. In a saucepan, bring the sugar to a temperature of about 160°C to caramelise, pour in the water and then the cream.

Cook for about 10 minutes on low heat, stirring occasionally.

Bring the bbq plate to temperature , then cook the pineapple at a temperature of 250°C for 2 minutes per side.

Lay the pineapple on a plate, pour in the salted caramel and sprinkle with the crumble.