Combine sugars, cream, and pineapple; cook, stirring occasionally, to soft ball stage, 236 degrees.
Remove from heat.
Add butter, ginger, and vanilla.
Cool to room temperature, stirring, until lukewarm.
Beat until mixture loses its gloss.
Pour into buttered 8x8x2 inch pan.
Score candy in squares.
Press walnut half on each.
Finish cutting when firm.