Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour and baking powder until fully combined.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for 3-5 minutes until light and fluffy.

Add in the large egg and pure vanilla extract, beating until fully blended.

Gradually mix the dry ingredient mixture into the wet mixture, stirring just until combined.

Fold in the crushed pineapple using a spatula, ensuring an even distribution throughout the dough.

Drop portions of the cookie dough onto the lined baking sheets, leaving about an inch of space between each dollop.

Bake for 12-15 minutes, until the edges are golden brown and the centers remain soft.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.