Remove the skin from the pineapple and slice it into rings. Use a small round cutter to remove the core from each ring.

In a saucepan, combine water, sugar, and lemon juice. Heat over medium until sugar dissolves. Remove from heat and let cool slightly.

Divide the syrup into five bowls. Add different food coloring to each bowl to create vibrant colors for your rings.

Dip each pineapple ring into the colored syrup, making sure to coat evenly. Allow excess syrup to drip off.

Place the dipped rings on a baking sheet lined with parchment paper. Let them dry for about 30 minutes.

Preheat the oven to 200°F (93°C). Bake the dried rings for 15-20 minutes, checking frequently to avoid burning.

If desired, sprinkle coconut flakes and chopped nuts over the rings while they are still warm.

Let the candied pineapple rings cool completely before serving. Optionally, sprinkle with edible glitter.