Mix konnyaku jelly with sugar until well combined.
Separate pineapple chunks from syrup. Set syrup aside.
Add water to syrup until you have 950 ml of liquid. Pour liquid into a pot and heat.
Add sugar and jelly powder.
Stir until sugar and powder are dissolved.
Place nato de cocoa and pineapple in the bottom of the mold. Pour liquid on top and allow to set. Continue pattern until mold is full.