Drain pineapple, reserving 1/2 cup juice; set aside.
Soften gelatin in reserved pineapple juice; set aside.
Combine sugar and flour in a medium saucepan, mixing well.
Beat egg yolks and milk; stir into sugar mixture.
Cook over low heat, stirring constantly, 6 to 8 minutes or until mixture coats a spoon.
Remove from heat; stir in gelatin mixture, pineapple, and orange rind until well blended.
Beat egg whites (at room temperature) until stiff peaks form.
Fold into pineapple mixture.
Spoon into parfait glasses; chill until firm.