Drain juice from pineapple into a glass measure; pour pineapple into a large bowl. To pineapple juice add enough cranberry juice blend to make 1 cup; pour into a 1- to 1 1/2-quart pan and add cinnamon and nutmeg. Bring to a boil over high heat; add bulgur. Stir, cover, reduce heat, and simmer until juices are absorbed, about 15 minutes.
Add to pineapple the apples, lemon juice, cranberries, currants, dates, and pecans; mix. Add warm bulgur and mix.
Serve hot, warm, or cool; if making up to 1 day ahead, cover when cool and chill.