Fresh Pineapple Compote (Cambodia) recipe

1 (11 ounce) can litchis
2 teaspoons lime juice
2 cups cut-up fresh pineapple
1 orange, pared and sectioned

Drain litchis, reserving 1/2 cup syrup. Mix reserved syrup and lime juice. Cut litchis into halves; toss with pineapple and orange sections. Pour syrup mixture over fruit; cover and refrigerate.