1. Preheat oven to 200°F (95°C). Line baking sheets with parchment paper and set wire cooling racks on top.

2. Peel pineapple completely, removing all eyes. Cut crosswise into ½-inch thick rounds. Use apple corer or small knife to remove tough center core from each slice, creating rings.

3. Pat pineapple rings thoroughly dry with paper towels to remove excess moisture.

4. In large, wide saucepan, combine 2 cups granulated sugar, 1 cup water, lemon juice, salt, and corn syrup if using. Bring to boil over medium-high heat, stirring until sugar dissolves completely.

5. Reduce heat to medium-low. Add pineapple rings in single layer (work in batches if needed). Simmer gently for 15-20 minutes, flipping rings halfway through. Rings should appear translucent and slightly softened.

6. Using slotted spoon, transfer candied rings to prepared wire racks, spacing them apart so they don’t touch.

7. Dry in preheated oven for 2-3 hours, flipping rings every 45 minutes. Rings should feel tacky but not wet. Alternatively, use food dehydrator at 135°F for 4-6 hours.

8. While rings are still slightly tacky, mix superfine sugar with citric acid in shallow dish. Press one side of each ring gently into mixture, shake off excess.

9. While sugar coating is still sticky, carefully press colorful candy pieces around edge of each ring, creating jeweled border effect.

10. Sprinkle additional colored sanding sugar or edible glitter over surface for extra sparkle.

11. Return decorated rings to drying rack and let set at room temperature for 2-3 hours until coating hardens completely.

12. Allow 12 hours at room temperature for candy pieces to fully adhere before storing.