With a long-bladed, sharp knife, cut the pine- apple, right through the frond, into quarters.
With scissors, snip off the tips of the frond, if desired.
Remove pineapple, in one piece, from shells.
Refrigerate the shells.
Cut core from pineapple, and discard.
Cut pine- apple into chunks; place chunks in a large bowl.
Add the Cointreau and the confectioners' sugar; mix gently.
Refrigerate pineapple, covered, 3 hours, or until you are ready to serve.
Meanwhile, wash the strawberries; drain.
Re- serve a few berries for garnish.
Hull remaining berries, and slice.
Refrigerate all the berries until ready to use.
Also refrigerate the green grapes.
Just before serving, toss sliced strawberries and halved green grapes with the pineapple chunks.
Spoon fruit into chilled pineapple shells.
Garnish with reserved whole strawberries.
Makes 4 servings.