Preheat the oven to 350°F. Line or grease a loaf pan with parchment paper or non-stick spray.

Beat the sugar and butter together in a bowl until smooth and fluffy. Crack the eggs into the mixture (one at a time).

Combine baking powder, salt, and flour in another bowl.

Toss half of the four mixture into the egg mixture, along with the pineapple syrup. Mix gently, then add the rest of the flour and milk, stirring once more. Then, add the pineapple and mix thoroughly. I use a spoon or a rubber spatula for this. Avoid over-mixing. The bread will be less fluffy if you over-mix the batter.

Fill the prepared pan with the batter and bake for 45-55 minutes on the middle rack until set and brown. When a toothpick poked into the bread comes out clean, it's done. Cover the top with aluminum foil if it starts to brown too much.

Afterward, let the bread cool down on a cooling rack for about 10 minutes.

To prepare the glaze, combine powdered sugar, vanilla extract, and pineapple syrup. Then evenly spread it over the bread.

How Long Can Pineapple Bread Last?

If kept covered and stored in a cool place, this bread will keep for up to 3 days. However, the bread will have lost a little part of its juiciness on the third day.