Fit 1 piecrust into a 9-inch pieplate according to package directions, gently pressing out fold lines.
Combine pineapple and next 3 ingredients; stir in sugar and next 3 ingredients. Spoon into prepared piecrust. Cover with remaining piecrust. Trim edges of pastry; seal edges, and crimp. Cut several slits in top for steam to escape.
Bake at 450° for 10 minutes. Reduce heat to 350°, and bake 1 hour or until golden.