Zucchini-Pineapple aka Mock Pineapple

Mock pineapple is trending on social media. Zucchini is canned with pineapple juice, and the resulting product has a similar texture and flavor to real pineapple. As with all canning recipes, it is important to follow a recipe that has been tested in a laboratory for safety. Zucchini is a low-acid food, so it is important to follow exact measurements to ensure safety.

Some recipes circulating on the internet do not include lemon juice. This is an important ingredient for safety. Having an acidic environment does not allow spores of the bacteria Clostridium botulinum to grow and produce botulism (a strong toxin). Improper ratios of ingredients or not enough acid in the recipe can result in an unsafe product.

Give this recipe from the National Center for Home Food Preservation a try!

Zucchini-Pineapple recipe

Ingredients

• 4 quarts (16 cups) peeled, cubed, or shredded zucchini
• 46 ounces unsweetened bottled or canned pineapple juice
• 1 ½ cups bottled lemon juice
• 3 cups sugar

Yield: About 8-9 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 pint or half-pint jars with hot mixture and cooking liquid, leaving ½-inch headspace. Wipe rims, adjust lids, and process in a boiling water bath for 15 minutes. For elevations 1,001-6,000 feet, process for 20 minutes, and for elevations above 6,000 feet, process for 25 minutes.

Refer to Penn State Extension's guide, Let's Preserve: Basics of Home Canning, for more information on how to use a boiling water bath canner.

References:

National Center for Home Food Preservation. (2025) "Zucchini-Pineapple." University of Georgia.

Zepp, M., Hirneisen, A., & LaBorde, L. (2023, March 1) "Let's Preserve: Basics of Home Canning." Penn State Extension.