1 ripe pineapple
2 oranges
2 cubes brown rock sugar, broken into crumbs

Slice off top and bottom of pineapple with a very sharp knife and carefully cut down sides to remove all peel. Cut fruit crosswise into thirds. Cut section from each, approximately 1 1/2 inches wide and 1/8 inch thick. Real oranges and carefully section each by cutting the fruit away from membranes. Combine fruit sections on individual plates and sprinkle with brown rock sugar.