Couple of things:
The Camden tabs will prohibit yeast from doing it's job. The yeast will be busy fighting off the Potassium Metabisulphite and you will end up with fusal smells and a slow or stuck fermentation.
You need more honey. 3-4 lbs. per gallon, and that's for a dry to medium sweet mead. So 15 to 20 lbs depending on your taste for a 5 gallon batch.
The pineapple juice: did it have preservatives? That is going to mess with your yeast as well.
I've made pineapple ginger mead with great success (and also fell short one or two times, so learn from my mistakes.)
Looking over my notes from the last time I made it and here's what I did.
Use a food grade plastic bucket. Cut up 6 lbs of pineapple into chunks. That's about two and a half medium sized pineapples from Costco. (getting those out of a glass carboy is a chore and a half. Use the bucket to save time and $.)
The nutrient, energizer and yeast portion is spot on. I've used D47 and it's my go-to yeast. Step feed the nutrient.
Careful with the fresh sliced ginger, that's strong stuff. 8 oz. is plenty for 5 gallons.
I'm guessing you want to purify the water because you're using so many tablets in the beginning. So why not some Reverse Osmosis water? Down here in Texas, simply using a Brita water filter on tap water works fine.
My SG was 1.115 and ended up with 0.99 as FG
My 2c is don't put the Camden tablets in. Only when you want the yeast to be killed after fermentation.
When the bubbling stops, after you have removed the fruit, then do the five Camden Tablets to kill any wild yeast off.