Preheat the oven to 350°F. Grease and line an 8½ x 4½-inch loaf pan with parchment paper.

Place the crushed pineapple in a fine-mesh strainer and press firmly to remove as much liquid as possible. Reserve all the syrup for the batter and glaze, set aside.

In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.

Beat in the eggs one at a time, followed by the vanilla.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the butter mixture and mix just until almost combined.

Fold in the drained pineapple, pineapple syrup, and lemon juice. Do not overmix. **For an even stronger pineapple flavor, add ½ teaspoon pineapple extract to the batter.

Transfer the batter to the prepared loaf pan and smooth the top.

Bake for 50 to 60 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.

Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.

Whisk together the powdered sugar, pineapple syrup, lemon juice, vanilla, and salt. Drizzle over the completely cooled pineapple bread.