Zucchini is a familiar and native vegetable to our country. Housewives have invented a lot of recipes for their preparation over the centuries; everyone will find a dish to suit their taste. Distinctive feature zucchini is a certain neutrality of taste, which allows you to create completely unexpected flavor solutions - for example, preparing pineapples from zucchini with pineapple juice.
Product selection
Original and unusual recipe will help add variety to the menu and recognize familiar zucchini in a completely new light. In taste, aroma, and even appearance, pineapples made from zucchini are practically indistinguishable from real ones. At the same time, the delicacy will cost much less than store-bought canned pineapples, and it will also be healthier.
In order for this snack to turn out really tasty and healthy, you should take a responsible approach to choosing products for it. As a rule, there are two main ingredients - the zucchini itself and pineapple juice.
Zucchini
The best option would be homemade zucchini grown in your own garden. In this case, you can be 100% confident in their quality. But properly selected store-bought vegetables will also work.
For this recipe you need to select small, young zucchini that have very few seeds. Large overripe vegetables can also be used, but almost all of their core is filled with large seeds, so it will have to be thrown away, which is not very economical. Specimens weighing 120-250 g and no longer than 20 cm are best suited.
Particular attention should be paid to the color, thickness and condition of the skin. It should be quite thin, without external damage (scratches, abrasions). The color of zucchini can be different - white, green, striped. The color can smoothly transition from one shade to another. In this case, there should be no sharp transitions or spots - they, as a rule, indicate the beginning of rotting of the fruit.Important! The color of the stalk should be green. If it has dried out, darkened or is completely absent, most likely the zucchini was picked a long time ago.
Pineapple juice
When choosing juice for preparing zucchini like pineapples for the winter, you should not try to save on its quality, because the preparation will have to sit for several months, or even six months, in the cellar or pantry. The ideal option, of course, would be freshly squeezed pineapple juice, however, due to its inaccessibility and high cost, you can limit yourself to store-bought juice.
It is better to choose juice in glass jars, this way it can be stored longer without losing quality. Also a good option would be juice in a cardboard package with a foil-lined inner layer.
The product composition should consist of natural ingredients. Ideally, only juice, without an additional list of preservatives, sweeteners, etc. It should be borne in mind that natural juice without preservatives has a shorter shelf life.
Recipe options
You can prepare pineapples from zucchini according to different recipes. As a result of small changes in the amount of main ingredients or cooking time, you can get “pineapples” in syrup, jam, compote or almost candied zucchini.
Tip: some housewives, in order to give the “pineapples” a more suitable color, add a little turmeric to the preparation.
Zucchini-pineapples for the table and for the winter
Prepare a delicious snack for festive table can be done quite quickly and with minimum set ingredients:
- a kilogram of fresh zucchini;
- 350 ml pineapple juice;
- half a glass of sugar;
- two thirds of a teaspoon of citric acid;
- vanillin (optional).
Washed zucchini is peeled and cut into rings of medium thickness (approximately 0.7-15 mm). Using a glass or shot glass, cut out the core with seeds.
In an enamel pan of suitable size, mix pineapple juice with sugar, citric acid and vanillin. Stirring constantly, heat the mixture until all the sugar has melted. At this stage, it is better to taste the liquid to add more sugar if necessary.
Place the zucchini into the boiled syrup, reducing the heat to a slow simmer. The rings need to be boiled in one layer, 7 minutes on each side.
Place the finished pineapples on a dish along with the syrup. It is advisable to let them brew for at least a few hours so that the zucchini is better saturated with the taste and smell of the syrup. You can serve them as a stand-alone snack for tea or prepare a delicious fruit salad. “False pineapples” are sweet, with a slight sourness and indistinguishable from real ones.
To prepare zucchini in pineapple juice for the winter, you need to slightly change the amount of syrup so that it is enough to completely fill the jars:
- kilogram of zucchini;
- 700 ml juice;
- a glass of sugar;
- 2/3 tsp. citric acid;
- vanillin (to taste and desire).
For a long-term option, it is better to cut the zucchini into cubes - this way they will fit more tightly into the jar and will be better soaked in syrup. The rest of the recipe is no different from the main one. The cubes are boiled for 15 minutes, placed in sterilized jars, poured with boiling juice-syrup and screwed on with sterilized lids.
Zucchini-pineapple jam with lemon
By changing the proportions of the main ingredients, you can prepare pineapples from zucchini with pineapple juice in the form of thick jam.
The product ratio is as follows:
- 2-2.5 kg of fresh young zucchini;
- 0.5-0.7 l of pineapple juice;
- 1-2 cups sugar;
- 0.5 teaspoon of citric acid;
- vanillin to taste.
For jam, it is better to cut the zucchini into cubes; you can also use various molds. The main thing is that there are no seeds left on them and all the pieces are approximately the same in size.
Tip: by decreasing or increasing the amount of juice you can change the thickness of the jam.
Sliced zucchini is placed in a saucepan, covered with sugar and juice is added. Mix everything thoroughly and let stand for a few minutes. Then acid is added to the mixture and the pan is moved to the stove. The heat should be medium, and after boiling it should be reduced to low. Cook the jam for 15-20 minutes until the zucchini becomes soft. You can cook longer, but it is important to ensure that the vegetable pieces do not boil into porridge.
A few minutes before it is ready, add vanillin to the jam; 1-2 pinches will be enough. You can also taste it and add sugar if necessary. When the zucchini is ready, it will take on a beautiful golden color and the delicious smell of pineapples will fill the kitchen.
Place a slice of lemon into sterilized jars and sprinkle with a pinch of sugar or vanillin. Spread the prepared jam on top and roll up the jar. Next, traditionally, it needs to be turned over and wrapped.
Zucchini compote
Zucchini compote with pineapple flavor is no less tasty and just as affordable. In terms of ingredients, it is practically no different from jam or slices in syrup:
- 1-1.5 kg of young zucchini;
- liter of juice;
- 0.5 tbsp. Sahara;
- 0.5 tsp citric acid;
- orange.
The finished drink is poured into sterilized jars, rolled up and left to brew for several days.
Delicious and original dish will be a great addition to any table. The beauty of zucchini in pineapple juice is the ease of changing the recipe - from one set of ingredients, varying their ratio, you can get several different, but equally tasty snacks. And the availability of these ingredients turns “false pineapples” not only into a tasty, but also an inexpensive substitute for real canned fruits.
All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!
Description
Canned zucchini, like pineapples, is a very tasty delicacy, the preparation of which will take you very little time, and the result will be stunning.
Many housewives know the best recipes for preparing zucchini for the winter. in unusual ways. Candied fruits are prepared from zucchini, jam is made with the addition of lemons and oranges, jams are made by adding various berries and fruits, and added to spicy tomato sauces, preparing vegetable salads, marinated “like mushrooms”, dried in an electric dryer, stewed in sauté and stew. You can also turn zucchini into delicious pineapples, which will be appropriate on both the festive and everyday tables.
To prepare such a delicacy, you do not need any special experience or any unavailable ingredients. Just a little patience. This preparation does not require sterilization, which will certainly appeal to many housewives. The whole process will take about an hour, and the end result will be delicious canned zucchini with pineapple flavor. A very tasty and simple preparation for the winter, and also low in calories, because zucchini is a dietary product that is very well digested because it is native. For comparison, zucchini has about twenty-four kilocalories, and pineapple has more than fifty, due to the sugar it contains. In addition, such “pineapples” do not contain a large amount of preservatives, so you can safely treat them to children.
To prepare the delicacy, you will need young zucchini with light skin - zucchini of this variety has the most delicate pulp, the most porous, since the fibers in such fruits are practically not felt, and visually it resembles the pulp of a pineapple. Having treated your household and friends to such sweetness, we are sure that you will receive the most flattering reviews about your culinary abilities, because few people will immediately distinguish the taste of zucchini preserved for the winter in this way from natural pineapples.
We suggest you learn a simple recipe for making zucchini that tastes like canned pineapple using step by step recipe with photographs, and please your loved ones and guests with an excellent homemade delicacy, prepared with love with your own hands at home.
Ingredients
Canned zucchini, like pineapples - recipe
Let's prepare necessary ingredients. We measure out the amount of sugar we need, mix it with vanillin and citric acid.
The next step in preparing pineapple-flavored zucchini is preparing the zucchini itself. This process will consist of cutting the vegetable into pieces that are convenient for you: large or small cubes, rings, with the middle removed or half rings. Before slicing, rinse the zucchini well in running water, dry it with a towel made of natural fibers or paper, and remove the skin and stalk.
Place the zucchini, cut into small cubes, into a convenient saucepan and pour in required quantity store-bought pineapple juice, enough to completely cover the zucchini.
Place the pan on low heat and bring the mixture to a boil.
Remove from heat and, carefully, add sugar and additives in small portions. Mix well until it is completely dissolved. Gradually pour in all the sugar, and after it is completely dissolved, put the pan on low heat again. Zucchini in syrup should simmer for 20-30 minutes until softened. Stir the delicacy frequently to prevent the syrup from burning or the zucchini from overcooking..
While the “pineapples” are boiling, you need to wash jars of a convenient size in warm water and soda, rinse large quantities running water and sterilize them in a way convenient for you: steamed, in the oven or in the microwave. Repeat the sterilization operation for the lids with which you will seal the jars of zucchini. Do not forget that the rubber bands lose their properties if you do not remove them before boiling. We transfer the finished zucchini-pineapples while still hot into prepared jars, fill them with the syrup in which they were boiled, and immediately roll up the lids. Do not turn the jars over; leave them to cool without wrapping them. The process of preparing zucchini with pineapple flavor is successfully completed!
After a day, the delicacy is ready. Treat your family and friends to it and receive well-deserved praise.
Everyone knows that vegetables are good for the body. But not every person agrees to eat them every day, and sometimes you can’t force children to eat a healthy, but not very tasty vegetable dish. However, there are recipes that allow you to disguise vegetables in ready dish and make them very tasty. After all, you can even make jam and other desserts based on vegetables. I will give you a recipe for pineapple zucchini with pineapple juice.
Zucchini pineapples are a wonderful culinary discovery. Regular zucchini can be cooked in such a way that its taste will be very similar to the taste of canned pineapple. This preparation can be eaten on its own, or can be used to prepare other dishes. So it can easily replace pineapples in salads or baked goods (for example, in meat with pineapples). So the recipes are definitely useful!
In addition, all the ingredients in the recipes are healthy: pineapple juice, the benefits of zucchini, citric acid, vanillin are also beyond doubt, sugar, orange...
Pineapple zucchini with pineapple juice
To prepare such a culinary miracle, you need to stock up on two and a half kilograms of zucchini, seven hundred and fifty milliliters of pineapple juice (you can use the cheapest juice, but not nectar), one and a half glasses of granulated sugar and one and a half tablespoons of citric acid.
It’s best to cook young zucchini, but if you don’t have any, make sure it’s not overripe. They need to be washed, peeled, cut into medium cubes and poured with pineapple juice. Leave this mixture overnight so that the zucchini is saturated with the taste and aroma of pineapple, and also releases the juice itself.
In the morning, add granulated sugar and citric acid to the zucchini. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for twenty minutes.
Place the hot mixture in sterilized jars and seal with scalded lids. Turn the jars over, wrap them and leave until cool.
Pineapple zucchini rings with pineapple juice
To prepare such an interesting and very delicious dessert you need to stock up on two kilograms of zucchini, a glass of sugar, seven hundred milliliters of pineapple juice, a teaspoon of citric acid and a small amount of vanillin (literally on the tip of a knife).
Rinse and peel the zucchini using a vegetable peeler. Weigh the peeled fruits so as not to disturb the proportions. Next, cut them into circles - about half a centimeter thick, no more. Next, cut out circles from the middle from such a blank. To do this, it is convenient to use sides or any other round shape. This will give you rings that look like pineapple rings.
Prepare a pan of suitable size. Pour pineapple juice into it and add sugar, mix, add citric acid and vanillin and mix again. Bring this syrup to a boil, then dip the zucchini rings into it. Bring this mixture to a boil over medium heat, then reduce the heat to low and simmer for half an hour. During this time, the zucchini will cook well and become saturated with the taste and aroma of pineapple juice.
Place the rings in sterilized jars, pour boiling syrup over them and immediately seal with scalded lids. Wrap the jars in a warm blanket and leave until cool. These zucchini pineapples with pineapple juice rings should mislead your guests.
Zucchini pineapples with pineapple juice and orange
To prepare this version of dessert, you need to stock up on one and a half kilograms of zucchini, one liter of pineapple juice, one medium orange, half a glass of sugar and half a tablespoon of citric acid.
First, remove the seeds and peel from the zucchini. Cut it into slices similar to pineapple slices (pieces or circles). Squeeze the juice out of the orange. Mix pineapple juice with orange juice, pour the mixture over the zucchini and leave for one hour.
Then place the container with your preparation over medium heat, pour sugar and citric acid into it. Bring the future dessert to a boil and cook for literally three minutes. Then roll into sterilized jars and seal with scalded lids. Wrap the jars well and leave until cool.
Zucchini pineapples are an amazing delicacy that will appeal to all family members. And no one will know what became the basis for it until you tell it yourself.
Additional information
Zucchini can also be used to prepare other interesting preparations. So great taste qualities characterized by jam from these vegetables with lemon. To prepare such a delicacy, you will need a minimum of ingredients: one kilogram of zucchini, four hundred grams of sugar and one medium lemon.
First, remove skins and seeds from the zucchini. Cut the vegetables into small cubes (you should have one kilogram of already processed raw materials). Take a lemon, wash it, wipe it dry and grate the zest. Chop the lemon itself into small cubes. Cover the zucchini with sugar and leave for ten minutes. Then place the container with the zucchini on the stove, bring to a boil and cook over low heat for forty-five minutes. Add lemon zest to the zucchini and simmer for another quarter of an hour. Leave the jam overnight, and in the morning, boil and cook over low heat for ten minutes, remembering to stir. Turn off the heat and leave the mixture until evening. Then bring the jam to a thick mass, pour into sterilized jars and seal with scalded lids. Wrap the finished product in a blanket and leave until completely cool.
Zucchini in pineapple juice for the winter - delicious treat. 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 you can use juice to make pineapple jam. 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
Because gourmet 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 a pineapple yourself, but if this is not possible, then let’s turn to finished products. To choose a good juice, first of all we look at the packaging. The liquid will keep longer in whole glass jars with the lid intact, or in 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 it’s worth paying attention to the quality of the zucchini special attention. 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 ripe.
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 up, it has dark color or simply missing, then the zucchini was cut 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 soggy and look more like porridge than pineapple chunks. The best option check will 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.
It will also help us to see that the mixture is ready. appearance. 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 plain sugar or vanilla. 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 besides 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 delicious dish, which can surprise everyone!
Interesting recipe for compote “Pineapple zucchini” - video
Zucchini like pineapple - video
Preservation is a tasty business, but somehow not poetic. And in general, for many young people, putting something in jars and stocking up for the winter is a grandmotherly activity that does not fit well with modern realities. But in vain. Conservation can be very creative, fun and painfully reminiscent of magic outside of Hogwarts. For example, you can turn regular zucchini into sweet pineapples. How? Yes, very simple!
Canned pineapples are a small dessert weakness that is difficult to deny yourself even if you are always losing weight. Anything is better than eating a bar of chocolate. But even in sweets of “natural origin” it is easy to detect two drawbacks: an abundance of preservatives and an inflated price. But the world is not without smart people. And resourceful housewives figured out how to make canned pineapples from ordinary zucchini. Cheap, cheerful and very tasty. And, what’s most amazing, it looks so much like the real thing!
To prepare “pineapple” zucchini, you will need:
1. 2.5 kg of zucchini;
2. 10 tablespoons of sugar;
3. 1 liter of pineapple juice (you can take nectar - the more sugar, the better);
4. 2.5 teaspoons of citric acid (powder);
5. If desired, add a pinch of vanillin for a delicate taste.
The zucchini needs to be peeled (a vegetable peeler will do the job once or twice), cut in half and remove the core with a spoon.
Cut the peeled vegetable into half rings or cubes - as you like.
Meanwhile, pour pineapple juice into a saucepan, add sugar and citric acid, mix well.
When the sugar is completely dissolved, add the zucchini to the syrup. Cook for 20 minutes over medium heat, periodically skimming off the foam.
Place the prepared “pineapples” in pre-sterilized jars and don’t forget to add syrup. You can wrap the preserved food for a day and then store it in a cool, dark place. By the way, in order not to bother with sterilization for a long time, try this one.
Refrigerate before serving - it tastes better. You can make fun of your guests and ask them to guess what kind of dessert they have on their plate. As practice shows, most people don’t even realize that it’s zucchini in front of them. How easy it turns out to be to deceive our perception.
It would be hard to call such conservation “boring.” Just like this one, which will warm you up on winter evenings.