8 quarts grated zucchini (about 6 - 7 overly large zucchini)
2 - 20 oz. cans chunk pineapple
6 cups sugar
3 cups lemon juice
Combine all ingredients into a large stock pot, bringing to a boil, reduce and simmer for 20 minutes. Ladle hot mixture into hot pint jars and can in a boiling water bath for 15 minutes.
I couldn't resist, so I tasted some before it went into the jars. It is unbelievable how much the zucchini tastes and maintains the same texture as crushed pineapple. I cannot wait to try this in all of my recipes that call for crushed pineapple.