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Preheat the oven to 350 degrees F.
Grease an 8-inch x 4-inch loaf pan, also, line it with parchment paper so it hangs on the sides, for easy bread removal.
In a large bowl, whisk together both sugars and butter until light and fluffy.
Next, add the egg one at a time.
In another bowl, mix flour, baking powder, and salt together.
Then add half of the flour mixture along with the pineapple syrup to the egg mixture. Gently stir to combine, then add the remaining flour along with the heavy cream and stir until combined.
Fold in the crushed pineapple, vanilla, lime zest, and juice. DO NOT over mix the batter!
Pour the batter into the prepared pan and bake on the middle rack for 45-55 minutes or until when a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with aluminum foil.
Once baked, place the pan onto a wire rack and let the bread rest in the pan for 10 minutes, then remove the loaf and place it onto a wire rack to cool.
Whisk together the glaze ingredients until smooth. Spread it evenly over the cooled bread. Garnish with sprinkles if desired.