1/2 c. mint flavored apple jelly
1/4 c. water
1 lg. pineapple, chilled
1 c. chilled whipping cream
Chopped macadamia nuts or toasted slivered blanched almonds

Heat jelly and water over low heat until smooth, stirring occasionally. Chill until thick and syrupy.

Cut pineapple in half lengthwise. Then cut each in half again, making 4 pieces, each with part of the green top. Remove fruit from pineapple by cutting along curved edges with grapefruit knife. Cut fruit into cubes, removing any eyes and fibrous core. Drain pineapple shells cut side down.

In chilled bowl, beat cream mixture. Carefully stir in cubed pineapple. Fill pineapple shells with fruit mixture; sprinkle with nuts.