In a medium-sized mixing bowl, blend together the margarine or oil, extract, and sugar. Fold in the canned pineapple.
Stir in the salt and baking powder, then the flours, blending well. Do not beat.
Drop mixture by Tablespoonfuls on parchment-lined insulated cookie sheets or greased regular cookie sheets. Bake for about 20 minutes or until set. When done, cookies should be only very lightly browned. Cool on wire racks.