Macerated fruit punch is typical of French island cuisine. They’re best after several days of rest. Try it with other tropical fruits like passion fruit or mango with a little lime juice.
Peel pineapple and chop into small pieces.
Place pieces in a jar with water and sugar. Stir gently until sugar is dissolved.
Add remaining ingredients. Stir and cover.
Place close to a sunny window and let macerate for at least 2 days. Serve with ice, in a glass, with pineapple pieces.