1 (16 oz.) can beets
1/3 c. sugar
1/3 c. vinegar
3 tbsp. cornstarch
1 can pineapple chunks

Drain part of juice off beets, but save it in case you need it to thin the sauce. Mix the cornstarch with part of pineapple juice. Heat the beets in juice. Add cornstarch mix and cook until thickened. Add drained pineapple chunks last and serve warm.