1 cup sugar
2/3 cup water
1 fresh pineapple
1/3 cup fresh lime juice
1 large egg white

Combine sugar and water in a saucepan over meduim heat; stir until sugar
dissolves and syrup begins to simmer. Chill. (I assume you’re supposed
to take if off the heat, first).

Cut pineapple in half, lengthwise, leaving crown intact. Remove fruit
from both halves, leaving 1/2-inch of fruit inside the rind. Remove
core and cut fruit into 1-inch chunks. Place pineapple halves in large
plastic bags and freeze until ready to use.

In a food processor with metal blade in place, add pineapple chunks and
process until pineapple is smooth and uniformly pureed. You should have
about 2 cups puree. Add chilled syrup and lime juice. Process 10
seconds. Place mixture in metal tray or bowl and partially freeze.
With metal blade in place, place spoonfuls of partially thawed pineapple
mixture in bowl of processor. Mix by turning processor on and off about
8 times, then process about 2 minutes until completely blended, smooth
and fluffy. With machine running, add egg white through feed tube.
Process 1 minute. Refreeze. Spoon into pineapple shells and serve.