Preheat oven to 375 degrees F (190 degrees C). Roll out half the pastry to line pie plate, and roll out the other half to cut into strips for lattice top.
Using fine grater, grate the peel from lemon, lime, and orange. Toss together to mix. In a separate bowl, squeeze the juice from the lemon, the lime, and half of the orange. Mix juices together. Peel and core the pineapple and discard peel and core. Cut remaining flesh into approximately 1/2 inch cubes.
In a medium mixing bowl, combine eggs, sugar, flour, salt, 2 Tablespoons of the mixed citrus juice (or 1 Tablespoon juice & 1 Tablespoon liqueur), and 1 Tablespoon of the grated peel. Mix well, then stir in pineapple and nuts.
Spread filling into pastry-lined pie plate. Sprinkle a little more of the mixed peel over the top. Make lattice top and crimp edges. If you like, you can brush with milk, then lightly sprinkle with sugar.
Bake for 40 minutes, or until filling is set and crust is golden brown. Chill before serving.