Combine pineapple, including the juice, soy milk and bread in a mixing bowl. Stir together and let stand for 10 minutes. Add the cinnamon, vanilla extract and raisins and mix thoroughly. Pour the mixture into a lightly oiled 9 inch x 9 inch baking pan.
Melt the margarine for the glaze in a small skillet. Add the rum and brown sugar and stir just till the sugar is dissolved. Spoon in a thin layer over the top of the pudding.
Bake for 25 minutes at 350°F. Top with the almonds and bake for another 15 to 20 minutes, or until the top is golden brown. Serve warm.