Prior to making ice cream, place loaf pan and medium metal mixing bowl, or bowl of your stand mixer and whip attachment, into refrigerator to chill.
In large bowl, combine sweetened condensed milk and caramelized pineapple. Set aside.
In chilled medium bowl, or bowl of stand mixer, whip heavy cream to stiff peaks. Fold into pineapple mixture.
Place half into loaf pan. Drizzle with salted caramel and swirl together. Repeat with remaining ice cream mixture. Drizzle with salted caramel and swirl again.
Cover with plastic wrap and freeze 10-12 hours. Serve with warm salted caramel.