Using a strainer over a medium sized pot, drain pineapples. Keep the pineapple juice in the pot, and set aside the crushed pineapple.

Pour gelatin packets in the pineapple juice, and mix. Let sit for 5 minutes.

In a large bowl, combine cream cheese, cool whip and drained pineapple. Mix well to incorporate all ingredients.

Heat the gelatin and pineapple juice over medium heat, making sure to stir constantly. Add in sugar, and continue to stir. You want the liquid to boil, but not burn. Stir constantly for 5 minutes. Remove from heat and pour into cream cheese mixture. Using a hand held mixer, or you can do this by hand, mix well for 1-2 minutes. Last but not least, add in chia seeds and mix well.

Pour mixture into a 9x13 pan and refrigerate for 4+ hours, or until mixture sets.