Calories: Not specified
Cooking time: Not indicated
Nowadays, such an overseas fruit as pineapple will not surprise anyone; it can be bought fresh even in winter. The store also has a wide selection of canned pineapple in sweet juice.
In modern cooking, pineapple is used in various dishes and not only in cakes or desserts, there are many other interesting recipes with the addition of canned pineapple. Eg - .
The dishes turn out delicious, but the price of this exotic fruit is steep, and you can’t always afford to buy it. But there is always a silver lining, if everyone could afford canned pineapple, then such a wonderful recipe would not have been invented - zucchini as pineapple for the winter with pineapple juice. The taste is very similar to real pineapples, and they can also be used in various dishes or eaten as a dessert, you can also add them to ice cream... anywhere, the main thing here is your culinary imagination.
Ingredients:
- zucchini -2.5 kg,
- sugar – 1 tbsp;
- citric acid – 2.5 tsp;
- pineapple juice – 1 l.
How to cook with photos step by step
To cook zucchini like pineapples, it is better to take young vegetables, but large ones, so that when you peel the skin and remove the seeds, there is a lot of pulp left. You need 2.5 kg of zucchini, seeds and skins removed.
Peeled vegetables need to be cut into cubes 1 cm thick, although this is not essential, you can cut them into any shape you like, I cut them into cubes, because in this form more of them fit into the jar.
In a large saucepan, for your convenience the volume of the saucepan should be at least 7-10 liters, mix pineapple juice, citric acid and sugar. Place on the fire and let the syrup boil.
Place the prepared, diced zucchini into the boiling syrup; you need to send it all together; don’t be alarmed if they don’t fit well in the pan and are not covered with syrup; after a few minutes, let the zucchini juice out and settle and cook in the syrup, so don’t add water.
After the zucchini syrup boils. 
They will need to be cooked for 10-12 minutes, then removed from the heat and poured into clean and sterilized jars. 
Cover with sterilized metal lids and roll up. 
Turn it upside down and wrap it in something warm until it cools completely. 
After the jars have cooled completely, hide them in a cellar or other dark and cool place.
And in winter, open a jar and enjoy zucchini, similar to pineapples.
You can also cook
Zucchini in pineapple juice for the winter is a delicious delicacy. In addition, it is unlikely that anyone will be able to understand that it is the pulp of the vegetable that replaces pieces of sweet pineapple in a culinary masterpiece. To prepare a dish, it is important to choose high-quality ingredients, be patient and take time.
Few people know that to make pineapple jam you can use the juice of an exotic fruit and... zucchini! Yes, yes, those same nondescript ones, but so often found in gardens and stores. Of course, you can use pineapples themselves, but this yellow fruit has a higher price on the market than zucchini, and at some times of the year it is difficult to find on store shelves, while the large vegetable is always found. In addition, zucchini grown in your own garden is always more reliable than pineapple imported from hot countries.
How to choose the right quality ingredients?
For a dish like zucchini jam with pineapple juice, we need a few ingredients, but the most basic ones, of course, are pineapple juice and zucchini. Let's learn how to choose quality products.
Pineapple juice
Since the delicious dish will be stored in the pantry for at least half of the fall, you should choose the highest quality exotic fruit juice.
It would be great to squeeze the juice out of the pineapple yourself, but if this is not possible, then let’s turn to ready-made products. To choose a good juice, first of all we look at the packaging. The liquid will last longer in intact glass jars with the lid intact, or in a cardboard box with foil on the inside of the package. Pay attention to the composition. There should be as many natural products as possible. As for the shelf life, a more natural product has a shorter shelf life than juice with many additives.
Zucchini
It is this interesting vegetable that will replace pineapple pulp in our culinary masterpiece, which means you should pay special attention to the quality of the zucchini. Again, a vegetable grown in your own garden is more reliable than a product from store shelves, but zucchini in your own garden can be different. So which one should you choose?
Zucchini is one of the few vegetables that should be consumed before the fruit is fully ripened.
You should choose not the largest specimens. The weight of the most suitable zucchini is 120 - 230 g, and its length should be no less than 11 cm and no more than 20 cm. If the fruit has a lot of seeds, then we can safely say that the vegetable is overripe.
Pay attention to the skin. It should be thin(!) and smooth. Scratches, chips, abrasions and other damage will lead to rapid spoilage of the vegetable.
It is necessary to inspect the product based on such factors as the color of the fruit. Yellowish-green, green-brown, a transition from light green to dark, or a solid color of any shade of green indicates that the zucchini is good. Sharp transitions, as well as yellow or brown spots on the skin, indicate that the vegetable is beginning to rot.
The stalk should be green and fresh. If it has already dried out, has a dark color or is simply missing, then the zucchini was cut off a long time ago.
Preparing zucchini in pineapple juice for the winter
When the zucchini has been selected and the pineapple juice is already waiting its turn, it’s time to cook the zucchini in pineapple juice for the winter. The recipe for this delicious, sweet dish is quite simple, and the ingredients can be found at any grocery store.
For pineapple zucchini in pineapple juice we will need:
- zucchini - 2-2.5 kg;
- pineapple juice - 0.5-0.7 liters (depending on how thick you prefer the jam);
- granulated sugar - 1.2-2 cups;
- citric acid - half a teaspoon or half a lemon slice.
For a more interesting taste, you can add a pinch of vanilla sugar, but this item is optional.
All products lie in front of the hostess and are waiting in the wings. And for good reason, because they are about to become a delicious culinary masterpiece - zucchini jam with pineapple juice. It's time to get started!
Wash all products thoroughly. Using a knife (special or regular) cut the skin off the zucchini. Next comes a rather interesting step - cutting the vegetable. You can do this with rings, cubes, some even cut out interesting figures using special stencils. Give free rein to your imagination, but do not forget that there should be no seeds! 
Place the workpiece in a saucepan, cover with granulated sugar and pour in pineapple juice. Let it sit for a couple of minutes, then add half a lemon wedge or citric acid (depending on what you chose in your recipe).
Place the preparation on medium heat. After the mixture boils, reduce the power and let it cook for 15-20 minutes, closing the container with a lid. Remember that the pieces should be soft and juicy, not hard, so you should not cook less, but please do not overdo it more. Otherwise, the zucchini will become mushy and look more like porridge than pineapple chunks. The best way to check would be to taste the culinary masterpiece. In the same way, any housewife will easily understand if she suddenly under-sugared a dish.
A couple of minutes before removing from heat, add a pinch or two of vanilla sugar if you suddenly decide to use this ingredient to give it a sweeter aroma and interesting taste.
Its appearance will also help us see that the mixture is ready. Pieces of “pineapple” acquire a golden color, and the jam becomes more viscous and thick. In addition, during the cooking process, not only the kitchen, but the entire apartment is filled with the wonderful aroma of exotic fruit.
As soon as the delicious creation is ready, remove from heat and let cool for a couple of minutes.
Place a quartered slice into pre-sterilized jars and add a pinch of simple sugar or vanillin. Pour the zucchini jam and pineapple juice into glass containers, screw on the lid and leave upside down overnight.
It is best to let the culinary masterpiece brew for a couple of days, so that the zucchini absorbs the aroma and juice of the pineapple even more, and the mixture infuses.
With such an unusual and incredibly tasty creation you can treat and surprise your family and friends until the next season of making preparations.
Our culinary masterpiece is ready, but how and with what should we serve it? Since the dish is a sweet dessert, most often zucchini jam with pineapple juice is served simply with tea. However, this treat is suitable as a filling for pancakes, pancakes, and all kinds of buns. You can bake a pie with this jam. By the way, zucchini in pineapple juice is a vegetarian dish, so you can eat it without anything. 
Compote of zucchini and pineapple juice
Did you know that in addition to delicious jam, some housewives prepare zucchini compote in pineapple juice? Its recipe is simple and easy, and all the ingredients can still be easily found on store shelves. We will need the following:
- 1-1.5 kg;
- 1 liter of pineapple juice;
- half a glass of granulated sugar;
- half a teaspoon of citric acid;
- orange.
As in the recipe with jam, peel and cut the zucchini into rings, cubes, triangles or any other convenient shape. Don't forget to remove all unnecessary seeds. Place in a saucepan and add pineapple juice. Next, squeeze the juice from the orange and pour it into the resulting mixture.
Let it brew for about an hour, then add sugar, citric acid, and put on medium heat. When the product begins to boil, slightly reduce the power and leave the pan for 5-10 minutes. 
After cooking, pour the compotes into pre-sterilized jars, close the lids and leave for a couple of days. Zucchini compote with pineapple juice is ready!
Just two main and a couple of additional ingredients will help both a young and an experienced housewife create a delicious dish that can surprise everyone!
Interesting recipe for compote “Pineapple zucchini” - video
Zucchini like pineapple - video
Pineapples don’t grow in our region, but we have a good harvest of zucchini. That’s why I’m giving you a recipe on how to make canned pineapples from these same zucchini. This canning recipe is one of my favorites. I was surprised by it when I saw it for the first time. The result is wonderful - the product stores well, and tastes 100% as requested. With their eyes closed, no one guessed what they were actually eating... But in salads, and by seeing, they didn’t guess)))).
Products:
1. Peeled zucchini - 1 kg (remove the middle in a stack or cup).
2. Store-bought pineapple juice - 350 g, take the cheapest one, it is better for preparations.
3. Sugar - 0.5 cups
4. Citric acid - 2/3 teaspoon
5. Vanillin on the tip of the knife, very little, so that there is no bitterness and too much taste, vanilla sugar is better, but you need more of it.
How to cook pineapples from zucchini:
We clean the zucchini and remove the middle. You can make “pineapples” into circles, or you can cut the zucchini into pieces or half rings (as you prefer).
In a saucepan over heat, mix all the ingredients (juice, sugar, citric acid, vanillin).
Dip the zucchini into the syrup and cook after boiling for 15 minutes, stirring gently.
Place in sterilized jars, fill with syrup and seal.
Wrap it in a warm fur coat until it cools down.
Calories: Not specified
Cooking time: Not indicated
But my mother, without even thinking about high technology, has been preparing amazing preserves from simple healthy zucchini for many years, which in the end is no different from her favorite juicy sweet pineapple. I just love opening a jar of this preserve in winter and just enjoying its taste, or preparing a salad, French-style meat, baked chicken fillet with sweet pineapple sauce.
The fact that preparing such a snack is simpler than it might seem is captivating: you just need to prepare the fruits - peel them, cut them into circles and take out the middle, and then boil these rings in syrup with the addition of pineapple juice, citric acid and a flavoring such as vanillin.
Mom usually seals these zucchini goodies in small jars so that they can be consumed at one time.
The recipe is designed for 3 jars, each with a volume of 0.5 liters.
Ingredients:
- zucchini fruits (peeled) – 2 kg.,
- granulated sugar – 1 tbsp.,
- pineapple juice (with pulp possible) – 700 ml.,
- crystalline citric acid – 1 tsp. (without slide),
- vanillin - on the tip of a knife.
Recipe with photos step by step:
We wash the zucchini fruits from sand and dirt. Next, peel them using a vegetable peeler. We weigh the peeled fruits so as not to upset the proportions.
Then cut them into circles, no more than 0.5 cm thick.
Next, using a round mold or glass, we cut out even circles from the middle - we get rings. 
Pour pineapple juice into a large saucepan and add granulated sugar, then add citric acid and vanillin. 
When the syrup boils, add zucchini rings to it. 
And boil them for about half an hour so that the zucchini is well cooked and saturated with the aromas of pineapple juice. 
Place the zucchini rings in clean, sterilized jars, fill with syrup and immediately cover with lids. You can use a seaming wrench or take jars with twist-off lids. 
Be sure to wrap the jars in a warm blanket so that they cool down longer - then the preservation is better and more reliably preserved. Last time we closed the classic
The original recipe features canned zucchini in a syrup based on pineapple juice. An early variety of Helena or “Golda” of golden-orange color with tender juicy pulp, zucchini with yellow fruits, they are characterized by a high content of carotene, giving an atypical color, are ideal for cooking.
It is better to cut off the thick skin and remove the core with seeds. The filling must be boiled down thoroughly, and in several stages. A drop of it should not spread across the plate. Adding starch syrup will prevent the treat from becoming sugary. Ripe cherry plum in each jar will add a piquant sweet and sour note.
Ingredients
- 1 kg zucchini
- 350 ml pineapple juice
- 150 g granulated sugar
- 2 pinches of citric acid
Preparation
1. To prepare this preservation, it is best to take zucchini that is not young, but not overripe. Since early vegetables will quickly lose their shape when evaporated, and old ones will not be suitable due to the hard seeds in the middle of the zucchini. Rinse the vegetables in water, cut off their tails on both sides and cut them into slices. The width of each circle should not exceed 1 cm.
2. Then cut each piece into 8 triangular pieces, like cutting a pie. You will get small pieces that look like pieces of pineapple.
3. Transfer them to a cauldron or saucepan.
4. Pour in pineapple juice. If you want to make pineapple jam, then you will need half as much juice, since this preparation is exactly pineapples in syrup!
5. Add citric acid along with granulated sugar and place the container on the fire. After boiling, simmer the jam over low heat for 20-25 minutes, no less, otherwise the zucchini pieces will turn out hard and not juicy.
6. The finished product will take on an amber-honey color and will boil down slightly.
7. Pour it into the prepared jars, first laying out the zucchini pieces and then pouring the syrup over them.
