Prepare soup mix according to package directions and set aside. In medium sized bowl combine noodles, Turkey Ham, green onions, chutney, water chestnuts and cayenne pepper. Cover and refrigerate overnight. Just before serving, cut pineapples in half lengthwise. With a grapefruit knife remove pineapple meat from skin; reserve skins for serving. Cut pineapple meat into 1/2-inch cubes. Add 3 cups of pineapple cubes to mixture. To serve, spoon Turkey mixture into reserved pineapple skins; top with almonds.