In a mixing bowl, whip the heavy cream until stiff peaks form.

Gently fold in the sweetened condensed milk, dark rum, and soaked raisins.

Transfer the mixture to a freezer-safe container and freeze for at least 4 hours or until firm.

In a skillet, melt the butter over medium heat.

Add the pineapple chunks and brown sugar, cooking until the pineapple is caramelized.

Remove from heat and let cool.

Scoop the ice cream into bowls and top with the glazed pineapple.