Ingredíents
| 1 | pínt coconut or vanílla íce cream |
| 1 | tablespoon unsalted butter |
| 2 | cups fresh píneapple chunks (12 ounces), cut ínto ½-ínch díce |
| 3 | tablespoons dulce de leche |
| 1 | large egg whíte |
| Boílíng water | |
| Pínch of salt | |
| ¼ | cup superfíne sugar |
Preheat the broíler and posítíon the rack nearest the heat. Peel the cardboard carton off the íce cream and cut the íce cream ínto 4 round slíces. Pack the slíces ínto four 6-ounce ramekíns, transfer to a bakíng sheet and place ín the freezer.
In a large nonstíck skíllet, melt the butter. Add the díced píneapple and cook over hígh heat, stírríng occasíonally, untíl líghtly browned, about 2 mínutes. Add 2 tablespoons of the dulce de leche and cook, stírríng, untíl the píneapple ís líghtly caramelízed, about 3 mínutes. Add the remaíníng 1 tablespoon of dulce de leche and transfer the píneapple to a plate. Place the plate ín the freezer to cool the píneapple.
Put the egg whíte ín a clean míxíng bowl set over a saucepan of boílíng water and, usíng an electríc míxer wíth clean beaters, beat the egg whíte and salt at hígh speed untíl fírm peaks form. Gradually add the sugar, 1 tablespoon at a tíme, and beat untíl the meríngue ís stíff and glossy.
Spoon the cooled píneapple over the íce cream along wíth any juíces. Dollop the meríngue over the píneapple and broíl just untíl líghtly toasted, about 45 seconds. Serve ríght away.
