Drain the pineapple juice into a medium pan, stir in cornflour, egg yolks, vanilla and milk; mix well, bring mixture to the boil stirring all the time until it thickens. Turn down heat and simmer gently for 1 minute.
Remove the pan from the heat and stir in half the sugar ( add more if desired ) then add the bananas and pineapple chunks and stir together gently.
Spoon the mixture into four individual baking dishes, place on a baking tray and cook in a preheated oven 190 C / 170 C fan / Gas 5, for 5 minutes while you make the meringue topping.
Whisk egg whites until they have soft peaks, add the remaining sugar and whisk until glossy. Remove dishes from oven, top the hot desserts with the meringue mixture and bake for 5 - 6 more minutes until golden.