Prepare and freeze the pineapple

• Drain the pineapple slices and dry them off very well.
• Insert a skewer or toothpick into each slice and lay them on a parchment-lined baking sheet.
• Freeze until fully frozen, ideally overnight.

Make the candy syrup

• Combine the sugar, corn syrup and water in a saucepan without stirring.
• Bring to a boil over medium-high heat.
• Insert a candy thermometer and cook until the candy reaches 300 °F.

Color and flavor the candy

• Turn off the heat and remove the pan from the burner.
• Stir in the white food coloring and the coloring of choice.
• Just before fully mixed, stir in the raspberry flavoring.

Dip the pineapple halves

• Dip half of a frozen pineapple slice into the candy, let it drip, then place it on a parchment-lined pan.
• Repeat quickly with the remaining slices.
• Once the first halves have hardened, dip the other half of each slice, drip and return to the pan.

Finish and store

• Sprinkle crushed hard candy over the dipped slices if using.
• Let them dry for a few minutes on the parchment paper.
• Store in an airtight container in the freezer and enjoy the same day.