Pineapple from the barbecue with caramel-sea salt dip

Melt the sugar on a low setting in a thick-bottomed pan. Turn gently with the pan to allow the sugar to melt evenly, but do not stir.

Heat the whipped cream. Leave the melted sugar on the fire until it turns light brown. Then remove the pan from the heat, pour in the warm whipped cream while stirring, and add the sea salt.

Cut the pineapple with crown into 8 parts and remove the core.

Grill the parts of pineapple on the barbecue until nice grill stripes appear.

Serve with the caramel sea salt dip and a dollop of crème fraîche.