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Preheat the oven to 325°F. Grease 4 individual pound cake pans.
In a medium bowl, whisk together flour and salt.
In a stand mixer, beat shortening and butter until smooth.
Add sugar and beat for another 3 to 5 minutes, or until light and fluffy.
Add eggs, one at a time, beating well between each addition.
Pour in pineapple extract and beat again.
Add the dry ingredients and mix until well combined. Fold in drained crushed pineapple.
Evenly divide batter into 4 prepared pound cake pans and then bake for 40 minutes.
Once completely cooled, wrap each loaf in brown parchment paper.