Preheat the oven to 200°c (400 F).

Peel the pineapple and cut into slices about 1 cm thick.

Melt 1 tablespoon of butter with 1 tablespoon of granulated sugar and mix.
Brush it on each side of pineapple slices.

Bake for 15 minutes, turn the slices over, bake for another 15 minutes and let cool.
Using a small cookie cutter or knife, remove the centre of the slices.

In a saucepan, spread the 100g of powdered sugar all over the surface.
Let it melt and caramelize without touching it during cooking.

Add the salted butter, whisking briskly, and add the heavy cream while continuing to whisk.
Pass over low heat and cook for 3-4 minutes, continuing to mix.

Place the pineapples on a grill that must be on top of a plate or bowl to be able to reuse the caramel and keep the space clean.
Using a brush, apply a generous layer to the pineapple slices to coat the entire surface.
For better coverage, you can apply several layers of caramel

Plating suggestion: You can serve this dessert by adding cocoa powder to the plate and whipped cream by plugging the center of the pineapple for more delicacy.