Preheat your oven to 350°F (175°C). Drain the canned crushed pineapple and reserve the juice.

In a large mixing bowl, combine the drained pineapple with the eggs and sugar, mixing until smooth.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.

Line a loaf pan with parchment paper and lightly grease it.

Pour the batter into the prepared loaf pan and bake for 50-60 minutes.

Allow the loaf to cool in the pan for 10-15 minutes, then transfer to a wire rack.

Prepare the glaze with the reserved pineapple juice and powdered sugar; drizzle over the cooled bread.