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Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
Place 24 paper baking cups in 2 (12-cup) standard-size muffin pans. Spoon batter into prepared cups, filling about three-fourths full.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Remove from pans to wire racks, and cool completely, about 30 minutes.
Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Slice 6 candied dried pineapple rings into 4 wedges each. Microwave ¼ cup light corn syrup in a small microwavable bowl on HIGH until warm, about 10 seconds. Brush wedges with warm corn syrup, and sprinkle with desired amount of yellow sparkling sugar and pale yellow sanding sugar.
Pipe or spread Cream Cheese Frosting onto cupcakes. Garnish with Candied Pineapple Wedges.