Preheat the oven to 325 degrees F (165 degrees C). Grease
2 cookie sheets.
In a large bowl, using a hand-held electric beater, cream
together the shortening
and sugar until light and fluffy. Add the egg, beat well, and then stir in the vanilla and pineapple
. Combine the flour, baking powder, baking soda
and salt in a medium bowl, then gradually stir into the creamed mixture. Drop rounded spoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies
to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.