Preheat your oven to 350 degrees F and line a 9x5-inch loaf pan with parchment paper with an overhang, for easy removal, then spray with baking spray.

In a small mixing bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment cream together the sugar and butter until fluffy, about 4-5 minutes.

Add the eggs and vanilla and mix again until well combined.

Add the Greek yogurt, pineapple juice, and crushed pineapple and mix until combined.

Lastly, add the dry ingredients and mix until just combined, trying not to overmix.

Pour the batter into the prepared loaf pan and spread to even out, if needed.

Place in the oven and bake for 50-54 minutes or until a toothpick inserted comes out clean. If the bread is getting too dark for your preference you can tent it with foil loosely around 40 minutes.

Remove from the oven and let the bread cool in the pan sitting on a wire cooling rack for 15 minutes.

Slide a butterknife around the edges to help loosen up the bread a bit. Lift the cake onto the wire cooling rack, gently with the parchment overhang.

While the bread is still warm, use a pastry brush to brush the juice on top of the bread. Let cool completely.

Make the glaze by whisking the powdered sugar, vanilla extract and pineapple juice together. You can thin it out slightly by adding another ½ tablespoon of juice, if needed.

Drizzle or spread over the cooled bread, slice, and enjoy.