Cut each pineapple into three wedges.
Cut out the core, then loosen the flesh and cut into chunks, leaving on the skin.
Place on six serving plates and sprinkle 5 ml/1 tsp of kirsch over each portion.
When ready to serve, place the Camemberts on a piece of foil on the barbecue and cook for a few moments until the cheese starts to run.
Quickly transfer to the serving plates with the pineapple, add two small oatcakes to each plate and serve immediately.