Preheat your BBQ to high.
Combine the caramel topping with the salt and whisk to combine – put in the fridge to set.
If using fresh pineapple, remove the top, remove the skin, and cut into rings of about 2.5 centimetres in height. If using canned, strain the juice, take the rings out, and set them aside.
Grill the rings on the BBQ for 2-3 minutes a side until darkened to your liking. Remove from the heat and place in the fridge to cool down as the dish is served cold.
Once the pineapple is cold, remove it from the fridge.
Layer the base of a plate with the crushed wafer cone.
Place the pineapple ring on top of the wafer and top it with a scoop of ice cream.
Drizzle liberally with the caramel and salt mixture and top with the shredded coconut