Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with non-stick cooking spray or butter.

Cut each biscuit into quarters. Place the biscuit pieces in a large bowl.

In a separate small bowl, whisk together the melted butter, granulated sugar, and cinnamon until well combined.

Pour the butter mixture over the biscuit pieces and toss to coat. Then, add the drained crushed pineapple and gently toss again.

Spread the coated biscuit and pineapple mixture evenly into the prepared baking dish.

In a medium saucepan, combine the brown sugar, butter, and milk over medium heat.

Bring the mixture to a boil, stirring constantly. Reduce heat and simmer for 3-5 minutes, or until the sauce has thickened slightly.

Pour the hot caramel sauce evenly over the biscuit and pineapple mixture in the baking dish.

Bake for 35-40 minutes, or until golden brown and bubbly.

Let the monkey bread cool for about 10 minutes before serving. It's best served warm.