Take one large fresh pineapple about 7 pounds.

On a large cutting board with recessed groves for catching the liquid, put the pineapple.

Take a large serrated knife, and cut the bottom 1/2 to 3/4 inch off the pineapple.

Sit the pineapple upright, and from the top carve off the skin in about 1.5 inch wide sections about 1/4 inch thick from the sides of the pineapple following the shape of the pineapple.  Hold the pineapple by the stem at the top.

Once the pineapple is peeled, holding it from the stem at the top, carve from the bottom 1/2 inch thick slices.  Every three slices, cut the slices cross wise in both directions into about .5 inch to .75 inch square chunks.  Once one has diced the whole pineapple, one can put all the pineapple chunks and juice in a large mixing bowl.

To the bowl with the pineapple chunks and juice, Add:

1 tablespoon of Angostura bitters

1 jigger or 1 ounce of rum such as Barbados Mount Gay Rum or other similar product

4 ounces of French white table wine or other similar white wine.

Then with a large wooden spoon, mix the pineapple chunks into the liquid mixture.

After the pineapple chucks are covered with the liquid mixture, transfer the flavored pineapple chunks into a large Rubbermaid container with lid and refrigerate it all.

One can either eat it right away or wait a day to let the pineapple chunks absorb the liquid mixture.

The refrigerated pineapple chunk mixture should be good to eat for at least a week.