Cut off the top and bottom of the pineapple to create a stable base for slicing.

Use a sharp knife to peel the skin away from the fruit, removing any eyes.

Cut the pineapple in half lengthwise and remove the core.

Slice the peeled pineapple into bite-sized chunks.

In a pot, combine water, sugar, and lemon juice. Heat over medium until the sugar dissolves completely, creating a syrup.

Sterilize your jars and lids in boiling water for about 10 minutes.

Using a funnel, pack the pineapple chunks tightly into the sterilized jars, leaving about half an inch of headspace.

Pour the cooled syrup over the pineapple chunks in each jar, ensuring the fruit is fully submerged.

Wipe the rims of the jars clean, place the lids on, and seal tightly.

Process the jars in a boiling water bath for 15 minutes.