Preheat your oven to 350°F (175°C).

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract next.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Fold in the crushed pineapple until evenly distributed in the dough.

Drop spoonfuls of cookie dough onto a parchment-lined baking sheet, making sure to space them adequately.

Press a maraschino cherry into the center of each cookie before baking.

Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let them cool on a wire rack.