Preheat oven to 350 degrees. Butter several sheet pans or line with parchment paper.

In a large mixing bowl, sift together the flour, baking soda and salt and then set aside.

In the bowl of an electric mixer, combine the margarine and sugar. Blend until it is smooth. Beat in one egg at a time. Add the pineapple and vanilla and mix for 30 seconds. On slow speed, add the flour mixture and blend only to combine.

Drop the dough by tablespoons to the prepared pans, leaving 2 inches between each cookie. Bake at 350 degrees for 10 to 12 minutes.

To prepare the glaze, combine the melted margarine, confectioners' sugar and pineapple juice and mix. Continue to add additional juice if you desire a thinner consistency.

While the cookies are still warm, spoon the glaze over each cookie. Cool completely.

Yields about 5 dozen. Store cookies in an airtight container. Cookies are best eaten within a few days of baking.