Hawaii Five-O So Good Ice Cream

Drain pineapple in a fine-mesh colander. Reserve 1 cup of the syrup and refrigerate until use.

Place pineapple, heavy whipping cream, and 1/2 cup of brown sugar in a blender or food processor; blend until smooth, about 20 seconds. Transfer to an airtight container and refrigerate for 2 hours.

Place cubed luncheon meat in a large skillet over medium-high heat and cook for 10 minutes. Flip with a spatula every 2 minutes so all sides brown nicely. Add reserved pineapple syrup and 2 tablespoons brown sugar to the skillet; continue cooking until thick and bubbly, about 5 minutes. Remove from heat and let cool.

While the meat caramel is cooling, pour cold pineapple mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add dragon fruit in the last 5 minutes of churning.

Pour the ice cream into an airtight, freezer-safe bowl. Fold in the meat caramel. Freeze until firm, about 4 hours.