Sherene Keith's Acini Salad

1 c. sugar
2 T. flour
1/2 t. salt
1-3/4 c. pineapple juice
2 beaten eggs
1 T. lemon juice
1 (16 oz.) pkg. Acini de Pepe
3 (11 oz.) cans mandarin oranges
2 (20 oz.) cans pineapple tidbits
1 (8 oz.) Cool Whip
1-1/2 c. grapes, sliced in half

Combine flour, salt, and sugar. Stir in pineapple juice and eggs. Cook, stirring constantly, until it boils and thickens. Remove from heat. Add lemon juice. Cool to room temperature. Prepare acini according to package directions. Drain and rinse. Combine egg mixture and pasta. Mix well and refrigerate overnight in an airtight container. Add remaining ingredients and mix thoroughly. Refrigerate in an airtight container until chilled.

*drain pineapple first-it will be exactly 1-3/4 c.