Drain pineapple; reserve syrup.
Bring 1 cup pineapple syrup to a boil; pour over gelatin.
Stir to dissolve.
Chill until thickened.
Chill milk in freezer until crystals form; whip until stiff peaks form.
Add lemon juice; whip until stiff peaks form.
Add all remaining ingredients to gelatin; fold into whipped milk mixture with pineapple chunks.
Place in tall glasses; chill until firm.