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1
Using a long sharp knife, cut the pineapple in half lengthwise, starting at the fruit end and cutting through the leaves as well as the fruit.
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2
Cut the core out of each pineapple half and cut out the flesh; a grapefruit knife works well for this.
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3
Be careful not to pierce the shell.
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4
Cut the pineapple flesh into 1-inch dice and transfer to a mixing bowl.
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5
Stir in the ice cream and 2 tablespoons rum (if using).
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6
Pack this mixture back into the pineapple shells while you prepare the meringue.
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7
To make the meringue, place the egg whites and cream of tartar in the bowl of a standing mixer and start beating at low speed.
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8
Gradually increase the speed to medium and beat until frothy; keep the mixer at this speed while you cook the sugar.
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9
Place 1/2 cup of the sugar in a saucepan with 3 tablespoons water.
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10
Cover the pan and bring to a boil.
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11
Uncover the pan and cook the sugar to the soft ball stage, (239F); the mixture will look thick and sticky.
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12
When the sugar is cooked, remove the pan from the heat.
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13
Increase the mixer speed to high and beat the eggs whites to soft peaks.
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14
Add the remaining 1/4 cup sugar and beat until the whites are glossy and firm; this will take about 8 minutes in all.
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15
With the mixer on, beat the hot sugar mixture and vanilla into the egg whites and continue beating until cool.
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16
Transfer the meringue to a piping bag fitted with a large star tip.
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17
Pipe decorative swirls of meringue over the top of the stuffed pineapple halves to completely encase the fruit and ice cream.
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18
If you don't have a piping bag, spread the meringue over the fruit with a spatula.
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19
Freeze for at least 30 minutes to firm up the ice cream.
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20
(You can also assemble it ahead and freeze it solid, in which case remove it from the freezer 30 minutes ahead of time to thaw at room temperature.)
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21
Set up your grill for indirect grilling and preheat to high (at least 450).
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22
Place the pineapple on the grill grate away from the heat.
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23
Indirect grill until the meringue is handsomely browned, 3 to 6 minutes.
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24
Transfer the baked Hawaii to a heatproof platter.
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25
If you choose to flambee the dessert, warm the remaining 1/4 cup of rum in a small saucepan, but do not let it boil.
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26
Carefully ignite the rum with match or lighter and pour it over the dessert.
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27
Serve at once.
