Preheat your oven to 350 degrees F (175 C).

Generously spray a 12-cup bundt cake pan with non-stick cooking spray.

Cut all 16 refrigerated biscuits into quarters.

Melt 0.25 cup of unsalted butter in a large bowl.

In a quart-sized ziplock bag, combine 0.5 cup granulated sugar and 1 teaspoon ground cinnamon.

Add the cut biscuit pieces to the melted butter and toss until each piece is completely coated. In small batches, transfer the butter-coated biscuit pieces to the ziplock bag and shake until well coated with the cinnamon sugar mixture. Place coated pieces in a large clean bowl.

Toss the very well-drained pineapple chunks in any remaining cinnamon sugar mixture from the bag and add them to the dough pieces in the bowl. Gently mix the dough pieces and pineapple together, then pour the entire mixture evenly into the prepared bundt cake pan.

In a medium saucepan, combine 1 cup packed light brown sugar, 0.25 cup pineapple juice, and 0.25 cup unsalted butter (for glaze). Heat over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved. Bring the mixture to a boil and continue to boil for 3 minutes to thicken slightly.

Remove the caramel sauce from the heat and immediately pour it evenly over the biscuit dough in the bundt pan.

Bake the monkey bread in the preheated oven for 35-40 minutes, or until it's nicely browned on top and fully cooked through. (A cooking thermometer inserted into the center should read 180°F / 82°C).

Remove the bundt pan from the oven and allow the monkey bread to cool in the pan for 10 minutes.

Place a large serving plate upside down over the bottom of the bundt pan. While pressing the plate and pan firmly together, carefully flip the pan over to invert the monkey bread onto the plate. If you sprayed the pan well enough, it should release easily.

While the monkey bread cools slightly, prepare the optional drizzle. In a small bowl, combine 1 cup powdered sugar and 2 tablespoons pineapple juice (or milk). Whisk until smooth.

Let the monkey bread cool for about five more minutes, then drizzle the powdered sugar glaze all over the top. Serve warm.