In a blender, blend half of the cubed pineapple with the juice concentrate and condensed milk.
Place the mixture in a pot over medium heat. Stir until it begins to loosen from the bottom of the pot, then add the rest of pineapple chunks. Set aside and let cool.
Beat the two egg whites, adding the sugar gradually, until peaks are formed. Set aside.
Mix the cooled condensed milk and pineapple mixture with the heavy cream.
