Drain pineapple and reserve 1/2 cup juice in a small saucepan. Set pineapple aside. In a medium saucepan, add sugar, flour, eggs, orange juice, lemon juice, and oil. Bring to a boil, stirring constantly. Boil for 1 minute; remove from heat and let cool. In a salad bowl, add fruit and gently stir. Fold in whipped cream and cooled sauce. Chill for several hours. Serves 6.