Wednesday, July 11, 2012

Zucchini Pineapple

Had four zucchini from the garden today and had been looking for something special to do with them when I found this recipe for Zucchini Pineapple at the National Center for Home Food Preservation website.  

This recipe calls for pineapple juice, and I've seen another one that calls for pineapple tidbits, but I finally settled on this one. Reviews that I've read state the zucchini absorbs the taste of the pineapple juice and can be substituted for canned pineapple in recipes. I'll substitute this for canned pineapple tidbits in my chicken stir fry. You can also grate the zucchini and substitute it for crushed pineapple in recipes. Here is a link to the original recipe:

Zucchini Pineapple


4 quarts cubed or shredded zucchini
46 ounces canned unsweetened pineapple juice
1½ cups bottled lemon juice
3 cups sugar

Yield: About 8 to 9 pints

Directions: Peel zucchini and either cut into ½-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving ½-inch head space. Adjust lids and process for 20 minutes.

After I cut up my four zucchini, I had one and a half quarts of zucchini, so I had to adjust the recipe accordingly. In the end, I ended up with three jars of zucchini pineapple. I just love the way it looks in the jar. It actually looks like canned pineapple. I'm definitely going to enter this one in the county fair in September. :)

© Belinda Richardson and Frugal Workshop, 2012.
“Use it up, wear it out, make it do, do without”


  1. Wow! never heard of that! pretty cool concept!

  2. I hadn't heard of it until just recently, Carol. Looking forward to trying it out. :)


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