Crock-Pot Pineapple Zucchini

Crock-Pot Pineapple ZucchiniThis is a great way to use all that garden zucchini.  Also a “sneaky” way to get your family to eat zucchini!.  I was surprised how the pieces tasted like pineapple.

Crock-Pot Pineapple Zucchini


1 46oz Can of Pineapple Juice
4 Medium Zucchini (need 4 quarts of pieces)
1 1/2 Cup Lemon Juice
3 Cups Sugar
5 or 6 Pint Canning Jars with matching lids and rings.


  1. Peel and chop or shred zucchini. You want pieces that resemble the size of pineapple.
  2. Add Pineaple juice, lemon juice and sugar to 5 qt or larger crock-pot.
  3. Cook on high for 30 minutes until the sugar dissolves.
  4. Add zucchini and stir.
  5. Cook on high for 4 hours or until the zucchini is soft like pineapple.
  6. Add pineapple zucchini and juices evenly to the jars leaving 1/2 in in headspace.
  7. Process in boiling bath water for 15 minutes.
  8. Let cool and check for seal.
  9. Use in place of pinapple in recipes or eat from the jar.

You are gonna love these!

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