Sift dry ingredients together and set aside. Mix sugar, shortening, 1/4 cup margarine, eggs, vanilla and pineapple in large mixing bowl. Combine with dry ingredients. Drop by tablespoon onto lightly greased cookie sheet. Bake at 350° until puffy and lightly browned. Remove from cookie sheet and cool on wire rack. For the icing mix powdered sugar, 1/4 cup margarine and vanilla. Then add pineapple juice, a tablespoon at a time, until of desired spreading consistency. (You may also add a drop of yellow food coloring to this icing.) Frost cooled cookies.