NIGHT BEFORE:  Dice 2 ripe pineapples over which spread sugar.  Add bourbon, cover well and refrigerate.  NEXT MORNING:  Pour into punch bowl over 2 large lumps of ice.  Stir well.  Pour in 2 bottles champagne and stir again.  Serve in goblets with bits of pineapple and long-handled fork or spoon.  Eat the fruit and drink the juice.  Great before brunch.  Serves 12-14.