Canning pineapple chunks in juice at home is simple and rewarding, whether you’re a first-time canner or have years of experience.
When pineapples are on sale or in season, preserve them as canned pineapple chunks or tidbits to keep in your pantry for up to 18 months. Below are clear, SEO-friendly step-by-step directions so you can enjoy home-canned pineapple year-round.
Ingredients
This recipe uses just two main ingredients: fresh pineapples and pineapple juice. You can also can pineapple in plain filtered water or in a light or heavy syrup if you prefer sweeter results. The instructions here show how to can chunks using pineapple juice made from the leftover cores and scraps.
- ripe fresh pineapples
- pineapple juice (or filtered water or syrup)
- water for washing the pineapple exterior
Basic canning equipment needed
- 9 pint jars with new flat lids and bands
- cutting board and a sharp knife (or a pineapple corer)
- bowls or containers for fruit and scraps
- a water bath canner or large pot with a rack (electric water bath canners work well on glass-top stoves)
- large ladle and wide-mouth funnel
- jar lifter and canning bubble remover (or a plastic knife/wooden chopstick)
- damp paper towels to wipe rims
- towels or a thick cloth to set hot jars on
If you’ll make juice from the scraps, a blender or juicer and a fine mesh strainer are helpful.
Raw pack or hot pack method
You can use either the raw-pack (cold pack) or hot-pack method for pineapple:
- Raw pack: Pack raw fruit into jars, then fill with hot liquid before processing. This method preserves firmer texture when fruit is very ripe.
- Hot pack: Briefly heat fruit in liquid, then pack hot fruit and hot liquid into jars before processing, which can reduce floating fruit and shrinkage.
This guide uses the raw-pack method to avoid over-softening very ripe pineapple chunks during processing.
Canning recipe prep
- Scrub the outside of the pineapples under cold running water with a vegetable brush or cloth.
- Wash and prepare canning jars, lids, and equipment.
- Set up your canning station with everything within reach before you begin.
Step-by-step recipe directions
Follow these steps to turn fresh pineapple into canned pineapple chunks.
Step 1: Cut and core the pineapple
- Remove the top and bottom, then slice off the skin. Remove the eyes and the tough core with a knife or use a pineapple corer for fast, even results.
- If using a corer, center the blade over the core, twist and push down until you reach the bottom. Pull out the cored fruit and set aside the cores and scraps for juice.
- Slice the cored pineapple into rings, quarters or into chunks, depending on your preference.
Step 2: Prepare jars and canning pot
- Place a rack in your canning pot and fill with hot water. Start heating so it’s ready when jars are filled.
- Keep jars warm (either in hot water or in a low oven) so they don’t crack when added to the canner.
How to cut pineapple chunks
- Stack rings or slices on a cutting board or rimmed sheet to catch juice.
- Cut each slice into quarters, then halve each quarter to make bite-sized chunks or tidbits.
- Collect chunks in a bowl and repeat until all fruit is cut.
Step 3: Make pineapple juice or syrup
You can can pineapple in pineapple juice, water, or a sugar syrup (light or heavy). For unsweetened cans, use plain filtered water. To use pineapple juice made from scraps:
- Scrape any remaining flesh from the pineapple shells and chop cores into small pieces.
- Blend or juice the scraps and cores, then strain through a fine mesh strainer to remove pulp and foam.
- Measure the juice—plan for about 1/2 cup of liquid per pint jar, adjusting if jars are packed tightly. If needed, dilute with filtered water to reach the correct volume.
Step 4: Fill jars
Pack and fill jars as follows:
- Spoon pineapple chunks into hot pint jars, packing firmly but leaving 1/2 inch headspace.
- Bring the pineapple juice to a boil, then ladle hot juice into each jar to maintain 1/2 inch headspace. Remove air bubbles with a canning bubbler, wooden chopstick or plastic knife.
- Top up liquid if needed, wipe jar rims with a damp paper towel, place flat lids on, and screw bands fingertip-tight.
Step 5: Process jars in a water bath
- Place filled jars into the hot water bath, ensuring water is at least 1 inch above the jar tops.
- Cover the canner and bring to a full, rolling boil.
- Process pint jars for 15 minutes at a hard boil, adjusting time for altitude if needed.
- When time is up, turn off heat and remove the canner lid. Wait 5 minutes, then lift jars out and place them on a thick towel to cool.
- Allow jars to rest undisturbed for 12–24 hours to ensure a proper seal.
- After cooling, remove bands, wash jars to remove any sticky residue, label, and store in a cool, dark place for up to 18 months.
Recipe FAQs
With the hot-pack method, pineapple is briefly heated before packing. With the raw-pack method you skip pre-cooking; the fruit will cook slightly during the water bath.
Yes. Use plain filtered water as the canning liquid to avoid adding sugar.
Stored in a cool, dark place, properly sealed jars can last up to 18 months. Check the lid manufacturer’s guidance for specific shelf-life details.
Recipe expert tips
- Choose ripe pineapples for the best flavor.
- Use a pineapple corer to save time and produce evenly sized chunks.
- Use filtered water if you want sugar-free canned pineapple.
How to use canned pineapple chunks
Canned pineapple chunks are great straight from the jar and also work well in desserts, cocktails, and savory dishes. Use them in upside-down cakes, mojitos, pulled pork, or grilled recipes that call for pineapple.
More canning recipes
If you enjoy this recipe, try other canning projects like jellies, marmalades, jams, and preserves to build a well-stocked pantry.
-
Jalapeno Jelly (Pepper Jelly)
-
Peach Orange Marmalade
-
Homemade Dijon Mustard
-
Habanero Apricot Jelly
Email questions or recipe requests to the recipe author. Follow the creator on social platforms for more canning ideas.
How to Can Pineapple
Arlene Mobley – Flour On My Face
Equipment
- Canning pot or water bath canner
- Pint canning jars with lids
- Pineapple corer or sharp knife
Ingredients
- 7 whole fresh pineapples (peeled, cored, and cut into chunks)
- 3 ½ cups pineapple juice, water, or syrup (made from leftover pieces after coring)
Instructions
Recipe prep
- Wash jars and lids and set up your canning station.
- Fill the canning pot with hot water and place a rack in the bottom.
Cut the pineapple into chunks
- Scrub the outside of the pineapple with cold water, then core and remove eyes.
- Slice into chunks or tidbits.
Filling the jars
- Pack jars with pineapple, leaving ½ inch headspace.
- Heat the pineapple juice and ladle into jars, removing air pockets.
- Wipe rims, add lids and bands fingertip-tight.
Hot water bath canning
- Place jars in the canner, ensuring water covers jars by at least 1 inch.
- Bring to a hard boil and process pint jars for 15 minutes (adjust for altitude).
- Turn off heat, remove lid, wait 5 minutes then remove jars to cool on a towel.
- Let jars sit undisturbed 12–24 hours, then remove bands, wash jars, and store.
Recipe expert tips
- Choose ripe pineapples for the sweetest flavor.
- A pineapple corer saves time and produces even chunks.
- Use filtered water for sugar-free canned pineapple.