Cut pineapple at both ends and stand upright. Cut vertically to remove the skin in strips. Using the tip of a small knife, carefully remove the ‘eyes’ from the flesh. Cut pineapple vertically in half. Cut each half to make quarters. Add all ingredients to a sealable glass jar and refrigerate for a minimum of three days prior to serving. Shake each serving on ice; serve with a skewered lychee and orange twist. CHEERS!