Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with non-stick cooking spray.

In a shallow dish, combine the granulated sugar and cinnamon. Set aside.

Open the biscuit cans. Separate each biscuit and cut it into 4 pieces.

Melt 0.5 cup of butter in a microwave-safe bowl. Dip each biscuit piece into the melted butter, ensuring it's fully coated. Then, roll the butter-coated biscuit pieces in the cinnamon-sugar mixture until evenly coated.

Place the coated biscuit pieces into the prepared Bundt pan.

In a medium saucepan, combine the drained crushed pineapple, brown sugar, 0.25 cup butter, and reserved pineapple juice. Cook over medium heat, stirring occasionally, until the butter is melted and the mixture is well combined. Bring to a gentle simmer and cook for 3 minutes.

Pour the pineapple filling evenly over the biscuit pieces in the Bundt pan.

Bake for 35-40 minutes, or until the monkey bread is golden brown and cooked through.

Let the monkey bread cool in the pan for 10 minutes before inverting.

While the monkey bread is cooling, prepare the optional glaze. In a small bowl, whisk together the powdered sugar and 1 tablespoon of pineapple juice until smooth. Add more juice if needed to reach desired drizzling consistency.

Invert the monkey bread onto a serving platter. Drizzle with the glaze, if desired. Serve warm.