8 oz. can pineapple chunks
2 tbsp. cornstarch
16 oz. can beets, diced
1 tbsp. vinegar
3/4 tsp. salt

Drain pineapple; reserve syrup. Blend 2 tablespoons of syrup with cornstarch in a medium saucepan.

Drain beets; reserve liquid. Add beet juice and remaining pineapple syrup to cornstarch mixture. Heat, stirring constantly until thickened. Add vinegar, salt, pineapple, and beets. Heat thoroughly and serve.