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Spread batter into prepared pan and smooth the top.
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Bake 50–60 minutes, or until the top is golden and a skewer inserted in the center comes out with a few moist crumbs (avoid spearing a pineapple chunk).
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Cool in the pan 10–15 minutes, then lift out to a rack to cool completely.
If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
4. Mix and Drizzle the Glaze
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In a small bowl, whisk powdered sugar with 2 tablespoons pineapple juice and vanilla until smooth and pourable.
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Add a few drops more juice if needed; the glaze should ribbon off the spoon, not be runny.
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Drizzle over the cooled loaf in thick zigzags so some glaze clings on top and some drips down the sides, copying the look in your image.
Let the glaze set for about 20 minutes before slicing.
Tips, Variations, and Serving
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Pat pineapple very dry so the loaf bakes up tender instead of gummy.
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For extra tropical flavor, add 1/2 cup shredded coconut or a little coconut extract.
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Swap half the flour for cake flour for an even softer crumb.
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Serve slices slightly warm or at room temperature; it pairs perfectly with coffee, tea, or a scoop of vanilla ice cream.
Wrapped tightly, the loaf keeps at room temperature for 2 days or refrigerated up to about 5 days and often tastes better on day two as the pineapple flavor deepens.
