Scoop all meat from rind. (Have a watermelon party and let others eat it, leaving you the rind!)

Cut rind into easily handled pieces. Peel off every bit of green and cut out all traces of pink from inside. Cut into pieces; no larger than 1 inch square.

For each 1 pound of rind, add 3/4 pound of sugar in large pot. Let sit for a while, stirring occasionally, until sugar is dissolved.

Bring to a boil and boil hard, stirring down as needed for 1/2 hour to 45 minutes. After 1/2 hour, test one of the larger pieces. If rind is clear and syrup somewhat thickened, turn off heat. If not, continue boiling. Let cool partially.

For each 1 pound of rind you started with, add 1 cup of pineapple "tidbits" with syrup (or cut pineapple chunks into 1/3's and 1/4's) to pot. Bring back to boil and immediately seal in hot sterilized jars.

NOTE: You can do jars in dishwasher while simmering lids and rings in saucepan on stove.