Preheat the oven to 180° (th.6).
Peel the pineapple. Remove the fibrous central part, Cut it in the direction of the thickness (if you use canned pineapple, drain the slices carefully).
Beat the eggs in an omelette, incorporate the sugar and the salt, whisk to aerate the mixture, as you add the flour in rain.
Melt half the butter over low heat, add it to the previous preparation. Then add the milk.
Butter a baking dish, line it with pineapple slices. Pour over the egg-milk-flour mixture, sprinkle with knobs of butter.
Put in the oven for 45 minutes, let cool, sprinkle with vanilla sugar and ginger powder.
