2 lg. cans beets, or 3 #2 cans, drained
1 (#2) can chunk pineapple, drain and reserve liquid

MIX:

Pineapple juice
1/3 c. vinegar
1/4 c. brown sugar
1/4 tsp. ginger
1 heaping tbsp. cornstarch
1/2 c. water or beet juice

Pour liquid mixture over sliced beets and pineapple. Bake at 350 degrees for 45 minutes or until bubbly.