Mock Pineapple: The BEST Pineapple Substitute

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In a world where cauliflower can be bread, isn’t it only fair that zucchini can be pineapple?

In all seriousness, this is hands down one of my favorite canning recipes. Not only is it simple to make, it is the epitome of frugal. Zucchini tends to come into the garden like a stampede–one minute there is nothing and the next thing you know there are piles of zucchini in every nook and cranny of the house. Mock pineapple makes good use of this abundance.

Too Good to Be True?

I know what you are thinking–this sounds too good to be true. Rest assured, this is no scam. As much as cauliflower may try, it is NOT bread. A delicious vegetable? Yes. A delectable bread? Absolutely not.

Zucchini however has the perfect boiled texture to resemble pineapple. Zucchini is also a wonderful sponge that absorbs whatever liquid or seasoning it is cooked in. These qualities make it the perfect candidate for mock pineapple.

How To Use Mock Pineapple:

Use mock pineapple exactly as you would use canned pineapple. I can my mock pineapple in two different forms, cubed and shredded. I primarily used the shredded mock pineapple in my Sourdough Pineapple Zucchini Bread, however it could be used in any recipe where small crushed pineapple bits are called for. Cubed mock pineapple is great for recipes like pineapple upside down cake or fruit salads calling for chunk pineapple.

Safety Concerns:

This recipe is a tested recipe from the National Center for Home Food Preservation, you can find their recipe information here. This is not my original recipe, though I will explain how I prepare mine and how I use each type.

Mock Pineapple Ingredients:

4 quarts of shredded or cubed zucchini

46oz canned unsweetened pineapple juice

3 cups sugar

1.5 cups bottled lemon juice

Step by Step Instructions:

1. Start by cubing or shredding your zucchini. If I am shredding the zucchini for later use in zucchini bread, I typically do not peel them. If you are planning on using them as chunk pineapple replacements you may want to peel them to give a more authentic look.
2. In a large stockpot heat the pineapple juice, sugar, lemon juice and zucchini. Bring to a boil and them simmer for 20 minutes on low.
3. Ladle contents into prepared jars, filling to a 1/2 inch headspace.
4. Place lids and rings on the jars and place into the canner.
5. Process in a hot water bath canner for 15 minutes.

Click the link below for the printable recipe:

Mock Pineapple

Zucchini just got a makeover. Mock pineapple will not only make use of your ample zucchini bounty but will also save you money as a pineapple substitute! Use in place of canned pineapple in all of your favorite recipes.

Print

Rate

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Additional Time 10 minutes minutes

Total Time 55 minutes minutes

Serving Size 8 -9 Pints

Ingredients

• 4 quarts cubed or shredded zucchini
• 46 oz unsweetened pineapple juice
• 3 cups sugar
• 1.5 cups lemon juice

Instructions

• Start by cubing or shredding your zucchini. If I am shredding the zucchini for later use in zucchini bread, I typically do not peel them. If you are planning on using them as chunk pineapple replacements you may want to peel them to give a more authentic look.
• In a large stockpot heat the pineapple juice, sugar, lemon juice and zucchini. Bring to a boil and them simmer for 20 minutes on low.
• Ladle contents into prepared jars, filling to a 1/2 inch headspace.
• Place lids and rings on the jars and place into the canner.
• Process in a hot water bath canner for 15 minutes. Turn off the heat and remove lid from the canner. Wait ten minutes before removing the jars to cool.

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