20 oz. can pineapple chunks, reserve liquid
2 (3 oz.) pkgs. orange-pineapple Jello
8 oz. carton vanilla yogurt
1/3 c. orange juice

Drain pineapple, reserving juice. Add enough water to make 2 cups, bring to boil and add Jello. Cool Jello in refrigerator for about 15 minutes. Whisk in yogurt and orange juice. Stir in pineapple. Pour into mold or bowl. Chill until firm, about 4 hours. Garnish with orange bits and sugared green grapes.