Pineapple with vanilla cream and thyme

Cut the top and a slice of the bottom of the pineapple. Cut the pineapple lengthwise in four. Remove the peel and cut away the hard core. Spread the pineapple quarters thinly with oil and store them covered in a cool place (not in the fridge). Cut open the vanilla pod and scrape out the marrow with the tip of a knife. Put the whipped cream in a container and stir in the vanilla, vanilla sugar and thyme. Keep the vanilla cream covered in the refrigerator.

Place the pineapple quarters on a greased griddle over medium hot fire and toast for 6-8 minutes; turn regularly to create a nice grill motif on all sides. Place the pineapple on four plates and pour a little cold vanilla cream over it. Give the rest of the cream separately.