Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Add the flour mixture to the butter mixture in three additions, alternating with sour cream, beginning and ending with the flour mixture. Mix until just combined.
Fold in crushed pineapple.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar and pineapple juice to make the glaze. Drizzle over the cooled cake