For sauce: Combine pineapple and wine in large saucepan over low heat.
Cover and cook until very soft but not mushy, 45 to 60 minutes. Add
strawberries and simmer 2 to 3 minutes, stirring and mashing fruit as much
as possible. Press fruit mixture through sieve set over bowl. Transfer
puree to saucepan. Place over high heat and reduce to 1 cup, 2 to 3
minutes. Add cream and liqueur and stir constantly 1 minute. Set sauce
aside.

For souffle: Preheat oven to 400 deg. Butter 2-quart souffle dish. Sprinkle
with sugar, shaking out excess. To form collar, cut piece of parchment
paper or aluminum foil to fit around dish, allowing 1-inch overlap. Cut
paper about 7 inches wide. Fold paper in half lengthwise. Butter and sugar
1 side of paper, shaking off excess. Surround dish with paper, folded side
up and sugared side facing in. Secure collar with string or straight pins.

Finely mince hazelnuts. Scald milk with sugar and hazelnuts in large
saucepan over medium-high heat, 4 to 5 minutes, stirring to dissolve sugar.
Melt butter in medium saucepan over low heat. Add flour and whisk 2 to 3
minutes; do not let flour brown. Blend in milk mixture, stirring until
smooth and thick. Remove from heat. Whisk in yolks 2 at a time, blending
after each addition. Stir in liqueur.

Beat egg whites in large bowl until stiff but not dry. Stir about 1/4 of
whites into yolk mixture to lighten. Gently fold in remaining whites. Pour
batter into prepared dish. Bake until puffed and cooked through, 30 to 35
minutes. Serve souffle immediately. Pass mixed fruit sauce separately.