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Zucchini Pineapple

Zucchini Pineapple

As the growing season carries on, the amount of zucchinis on my counter continue to pile up. Since zucchini, or other summer squash, have a limited number of proven recipes due to its’ pH (5.69-610) and density, I couldn’t wait to give this one a try! I was skeptical at first if it could really taste like pineapple or have the right texture, and let me tell you – it does! I am so glad that I opted to make a double batch (fair warning – make sure you have a HUGE pot or cook each batch in a different pot – I learned the hard way) and can’t wait to can more mock zucchini pineapple!

Note: The video below shows me making a double batch whereas the written recipe shows a single batch.

Prepping for Zucchini Pineapple

Zucchini Pineapple

[Yield: (8) Pints]

Materials: (all materials can be found on The Necessities for reference)

  • 8 pint jars (plus flat lids and bands/rings)
    [Hint: As always, I recommend an extra jar or two. Also, wide mouth jars make it much easier to add in the zucchini chunks. ]
  • 1 water bath
  • 1 funnel
  • 1 jar lifter
  • 1 stainless steel ladle
  • 1 large stainless steel pot (or dutch oven)
  • 1 dish towel (large enough for the jars to cool on)


  • 16 cups of cubed or shredded zucchini
    [I cubed mine to resemble store bought pineapple chunks]
  • 46oz can Un-Sweet Pineapple Juice
  • 1 1/2 cups Bottled Lemon Juice
  • 3 cups Granulated Sugar
    [Adjust to taste]
Zucchini Pineapple Ingredients


  1. Inspect each of your jars for cracks, chips, and/or any other questionable markings before use.
  2. Place wire rack into bottom of water bath with ‘arms’ up to allow jars to be placed.
  3. Fill your water bath with enough water to cover each of the jars with about 2″ of liquid and place on burner to warm jars (simmer but do not boil).
  4. In a large pot, pour in your unsweet pineapple juice and sugar. Stir until dissolved.
  5. Wash and peel zucchini.
  6. Prepare zucchini – either shred or 1/2″ cubes. [Note: You may want to remove your zucchini seeds if they are too large.]
  7.  Combine zucchini with pineapple juice mixture and bring to a boil.
  8. Once boiling, turn down to a simmer for 20 minutes. 
  9. Remove empty jars from water bath by lifting the wire rack and setting the arms on the rim of the water bath. Then, using jar lifter empty and remove the jar from the water.
  10. Using a funnel, carefully ladel the warmed jar with zucchini pineapple mixture keeping a 1/2in head space. [Note: Head space is the distance from the top of the jar to the food filling the jar.]
  11. Wipe the rim of each jar with a damp cloth ensuring that the rims are clean.
  12. Place flat lid and screw band on jar and finger tighten.
    [Hint: Place the jar on a towel and using only your fingers, tighten the band until your jar spins on the towel.]
  13. Once finger tightened, return to warm water bath to avoid thermal shock. Lower wire rack once full.
    [Thermal shock is the cracking of jars from an extreme temperature swing such as putting hot food into a cold jar.]
  14. Place lid on canner, return to high heat and bring water to a full rolling boil.
  15. Once boiling, set timer for 15 minutes [refer to Elevation Rules for info on adjusting your processing time].
  16. After 15 minutes, turn off heat and remove the lid. Wait an additional 5 minutes.
  17. Once again, lifting wire rack and placing arms on canner rim, use the jar lifter to remove your filled jars and place on a towel in a cool & draft-free location.
  18. Wait 24 hours before touching the jars. After 24 hours, remove the bands and pick up each jar from the flat lid (this will help ensure that each jar is truly sealed). Once the seal is verified, you may wash the exterior of the jars, dry, label, and store for future use.


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