For the muffins:
In a large bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.
In a second bowl, combine the eggs, oil and vanilla. Add pineapple (no need to drain) and mashed bananas. Stir well and slowly add in dry ingredients until everything is combined.
Using a large cookie scoop, fill muffin tin with batter about 2/3 full each.
Bake at 350° F for 15-20 minutes until a toothpick inserted into the muffin comes out mostly clean.
Remove the pan from the oven and let the muffins cool for 2 minutes before removing them and placing them on a wire rack to cool completely. Store in a tightly sealed container.
For the glaze:
Stir together the powdered sugar and water to desired thickness.
Pour or drizzle over muffins after they have cooled completely.
Top with lime zest if desired.