Instructions: Lay pineapple on side. Slice off top third of pineapple.

Scoop pulp from inside; discard core, Scoop pulp from remaining 2/3 of pineapple, leaving shell 1/2 inch thick. Chop pulp into bite-size pieces, discarding core. Crush 1 cup pineapple pieces. Reserve remaining for dipping. Combine crushed pineapple, egg, sugar and flour in large saucepan. Cook over low heat until thick; cool. Fold in whipped cream. Spoon into shell. Serve with pineapple chunks and assorted fresh fruit chunks.

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