Peel the pineapple and remove the eyes.
Cut lengthwise into quarters and cut into 1-inch pieces.
Then, with a large sharp knife, coarsely chop the pineapple.
Put the chopped pineapple, tequila, and orange juice in a large glass jar.
Cover and refrigerate 24 hours.
Pour through a fine-mesh strainer into a clean glass pitcher or other glass container, and serve very cold.