Open the can and drain all the juice from the pineapple and discard the juice. Arrange the pineapple in a strainer to drain all excess juice from the fruit. After 10 minutes, transfer the pineapples to a tray lined with a paper towel to help dry the pineapple further.
When the pineapple feels dry enough, cut the center of the ring with a 1 1/4 circle cutter to make the center wider to fit the metal donut pan. The canned pineapple slices fit silicon donut mold perfectly so no need to cut.
Melt ¾ of the candy melt either using the double boiler method or microwave method.
When using a metal donut pan, spray with non-stick spray to help release the fruit when done. Spoon 2 tablespoons of melted chocolate into each mold or about 1/3 halfway, tap the baking pan or mold on the counter so the chocolate will coat the mold evenly.
Drop one pineapple into each mold and add enough chocolate to cover the fruit and use an off-set spatula to take off the excess. Place the mold into the freezer for about 20 -30 minutes or until the chocolate has firmed up. Flip the mold to release the pineapple.
Melt the remaining ¼ candy melts the same way that you melted the others. Use a piping bag or spoon to spoon the candy melts into the bow mold and allow to set.
Take the bows from the mold and attach them to the pineapple donut with some of the melted candy. Serve and enjoy.