1 (13 1/2 oz.) can pineapple chunks
1/2 c. water
1/3 c. cider vinegar
4 tbsp. brown sugar
1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. ground ginger
2 (1 lb.) cans sliced beets, drained

Drain syrup from pineapple and mix with water and vinegar. Mix brown sugar, salt, cornstarch and ginger; add vinegar mixture. Cook until thickened, stirring constantly. Add beets, then heat to boiling. Just before serving, mix pineapple into hot mixture. Serves 8.