Preheat the oven to 180°C (th. 6).
Peel the pineapple, remove the fibrous core, and slice crosswise. (If using canned pineapple, drain the slices thoroughly.)
Beat the eggs with the sugar and salt until light and foamy. Gradually sift in the flour while whisking to aerate.
Melt half the butter over low heat and stir into the mixture, followed by the milk.
Butter a baking dish, arrange the pineapple slices inside, pour over the batter, and dot with the remaining butter.
Bake for 45 minutes. Let cool, then dust with vanilla sugar and powdered ginger.
