Super sweet, and fun to try even if they take a bit of time.
Put the water and sugar in a large saucepan and set on high heat.
Stir continuously until sugar is dissolved.
Bring to rolling boil.
Put in candy thermometer and bring up to 235 degrees.
Add pineapple and bring back to a simmer.
Cover and let simmer for about 1 hour. The pineapple will start to look translucent.
Stir occasionally to make sure pineapple is not sticking.
Remove from pot and transfer to a wire rack with a pan underneath to allow the pineapple to drain and cool. When most of the syrup has dripped off move to a pan covered with foil.
Make sure the pineapple is very spread out.
Set oven to lowest baking temperature. If you have a convection oven use the fan.
Cook until dried. About 3-4 hours.
Allow pineapple to cool slightly then place in ziplock bag with remaining sugar and shake to coat.