Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.

In a mixing bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of sea salt. Set aside.

Cream together 1 cup of sugar and ½ cup of butter for about 5 minutes until light and fluffy.

Add 2 eggs one at a time, mixing after each addition, then blend in 1 teaspoon of vanilla extract.

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

Fold in the 19 ounces of drained crushed pineapple evenly into the batter.

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

Bake for approximately 55 minutes or until golden brown and a toothpick comes out clean.

Cool in the pan for about 10 minutes then transfer to a wire rack.

Whisk together 1 cup of powdered sugar and 2 tablespoons of reserved pineapple juice to make the glaze, then drizzle over the cooled bread.