Fot the salad:
Cut the pineapple in small slices, mix 50g sugar and 100ml water and bring to the boil, add the vanilla pod and pour over the pineapple in a bowl. Set in the fridge.
For the jelly:
Cut the citrus supremes and squeeze the juices in a bowl add 100g sugar and 50ml orange juice. Mix and simmer in a pan. In a bowl of cold water place 3 gelatine sheets to sften. When the citrus preparation os warm, add the sheets and whisk. Place in a rectangular tray and place in the fridge to set.
In another pan heat the orange juice left with the rest of the sugar. Soften the remaining gelatine and process as the citrus preparation.
To serve, slice cubes of the jellies and put on skewers alterneted with the pineapple salad. Reserve in the fridge until service.