Pineapple Zucchini: A Naturally Sweet Tropical Preserve 🍍🥒
If you’ve got an abundance of zucchini and you love canning, this Pineapple Zucchini recipe is for you! It tastes like summer sunshine in a jar—bright, sweet, citrusy, and totally refreshing. Whether you spoon it over yogurt, mix it into cakes, or simply enjoy it on toast, this recipe turns humble zucchini into something tropical and irresistible.
Why This Recipe is a Winner
- ✔️ Uses up lots of fresh garden zucchini
- ✔️ Great for preserving and gifting
- ✔️ Tastes like sweet, candied pineapple
- ✔️ Kid-friendly and freezable
- ✔️ 100% natural and budget-friendly
Ingredients
📝 What You’ll Need
- 16 cups zucchini, peeled and diced (about 6 lbs yields this amount)
- 1½ cups sugar
- 1½ cups lemon juice (freshly squeezed preferred)
- 46 oz canned pineapple juice (unsweetened, all natural)
Step-by-Step Instructions
🥄 Cooking & Canning Directions
- Peel and dice your zucchini into uniform pieces until you reach 16 cups.
- Add to Dutch oven: Place all zucchini in a large pot or Dutch oven.
- Measure and mix: Add the sugar and lemon juice to the pot. Pour in the pineapple juice and stir well.
- Bring to a boil: Heat over medium-high until the mixture comes to a boil.
- Simmer: Reduce heat and simmer for 20 minutes, stirring occasionally.
- Prepare jars: Sterilize pint canning jars and lids in boiling water or a dishwasher.
- Fill jars: Using a funnel and ladle, fill jars with the pineapple zucchini mixture, leaving 1 inch of headspace.
- Remove air bubbles: Slide a non-metallic utensil around the inside edges to release trapped air.
- Wipe rims: Clean the jar rims and threads with a damp cloth.
- Seal: Place lids on jars and screw bands until fingertip tight.
- Water bath: Place jars in a water bath canner with water 1 inch above jars. Cover and bring to a boil. Process for 15–20 minutes.
- Cool and store: Remove jars onto a towel in a draft-free spot. Let cool 24 hours. Check for seal, then label and store.
Serving Ideas & Uses
- 🥣 Spoon over oatmeal or Greek yogurt
- 🍰 Mix into muffin or cake batter for natural sweetness
- 🧈 Spread on toast or biscuits like jam
- 🥭 Pair with coconut milk and serve chilled as dessert
- 🎁 Add to gift baskets for holidays or birthdays
Chef & Expert Advice
- Gordon Ramsay: “Zucchini’s subtle texture absorbs flavors beautifully—this recipe proves it.”
- Ree Drummond: “The best way to preserve the garden harvest—and surprise your family with the flavor!”
- Ina Garten: “This reminds me of citrus marmalade, but lighter. It’s simply lovely.”
Estimated Nutritional Info (Per ¼ Cup Serving)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 45 kcal | Light and naturally sweet |
| Carbohydrates | 11 g | From natural juice and added sugar |
| Fat | 0 g | No added oils |
| Fiber | 1 g | From zucchini pulp |
| Vitamin C | 25% DV | Lemon + pineapple juice = immune boost |
| Sugar | 9 g | Mostly natural and moderate |
Top FAQs About Pineapple Zucchini
- Does it actually taste like pineapple?
Yes! The zucchini soaks up the flavor and texture of pineapple, especially with lemon juice added. - Can I use yellow squash instead of zucchini?
Absolutely—yellow squash works just as well. - Can I cut the sugar?
Yes, reduce by up to ½ cup if using naturally sweet pineapple juice. - Can I freeze this instead of canning?
Yes, freeze in airtight containers or bags for up to 6 months. - Is this safe for water bath canning?
Yes—the acidity from lemon and pineapple makes it shelf-stable when processed correctly. - What if I don’t have a canner?
Use a large pot with a rack and lid—just ensure water covers jars by 1 inch. - Can I use fresh pineapple juice?
Yes, just strain well and ensure it’s unsweetened. - How long will it store?
Up to 12 months in a cool, dark pantry. Refrigerate after opening. - Can I blend this into a puree?
Yes, blend after cooling for a pineapple jam or spread consistency. - What else can I add?
Try a cinnamon stick or grated ginger during simmering for warmth and spice!
Related Recipes to Try
Final Thoughts: Preserve Sunshine in a Jar
This Pineapple Zucchini is the kind of recipe that makes you feel like a canning rockstar. It’s easy, joyful, and the results are stunning—sweet, vibrant, and totally unique. Make a batch, share a few, and enjoy the taste of sunshine all year long. 🌞🥒🍍
Must express something to keep getting my recipes… Save, share, or comment below and help spread the love for homemade preserves!
