Strain pineapple juice into a measuring cup. Place pineapple chunks into a blender container or food processor and coarsely chop with several quick pulses.

Add enough water to the pineapple juice to make 1 1/2 cups liquid.

In a saucepan, heat liquid until boiling; remove from heat and sprinkle in Jell-O, stirring until dissolved. Add pineapple.

Separate egg yolks from egg whites. Beat egg yolks with sugar and fold a few tablespoons of the Jell-O in to temper the mixture; stir the remaining egg yolk mixture slowly into the Jell-O. Chill.

When mixture cools to a gel, gently fold in whipped cream and stiffly beaten egg whites.

Prepare a soufflé dish by taping a strip of buttered wax or parchment paper around the inside edge to create a higher rim. Fill the soufflé dish with the mixture and level the top using a spatula. Chill.

When ready to serve, carefully remove the wax paper edge to leave the soufflé with high, straight sides rising above the dish.

Serving Suggestions: Garnish the top with thin half slices of fresh lemon. Sprinkle top lightly with grated lemon rind. Serve with a swirl of whipped cream to the side.