1 (#2) can pineapple chunks (reserve liquid)
2 tbsp. cornstarch
1 (#1) can diced or julienne beets
1 tbsp. vinegar
3/4 tsp. salt

Drain pineapple and reserve syrup. Blend 2 tablespoons syrup with 2 tablespoons cornstarch.

Drain beets, mixing beet juice with 1/2 pineapple syrup and cornstarch mixture. Heat, stirring until thickened. Add vinegar, salt, 1 1/2 cups pineapple chunks and beets. Heat through.