Cut pineapple in half lengthwise. With a paring knife, cut around the outer edges of each pineapple half to loosen the flesh from the skin. Scoop the flesh out of the pineapple with a large spoon, leaving a 1/2" wall of flesh behind. Set pineapple shells on a serving plate. Trim the core off the pineapple flesh and discard. Coarsely chop pineapple flesh and place in a bowl. Mix in the remaining ingredients. Mound the fruit cocktail in the pineapple halves (reserve extra for the next day) and serve.