Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it with butter or lining it with parchment paper.

In a medium bowl, whisk together all-purpose flour, baking soda, and sea salt.

Cream together granulated sugar and softened unsalted butter until light and fluffy.

Add eggs and vanilla extract to the mixture and mix until just combined.

Gradually add the dry ingredients to the wet mixture, mixing gently until incorporated.

Fold in the drained crushed pineapple until evenly distributed.

Pour the batter into the prepared loaf pan, spreading it evenly.

Bake for about 55 minutes until golden brown and a toothpick inserted comes out clean.

Cool the bread in the pan for about 10 minutes before transferring to a wire rack.

For the glaze, whisk together powdered sugar and reserved pineapple juice until smooth, then drizzle over cooled bread.

Allow glaze to set before slicing and serving the Pineapple Bread.