2 tbsp. brown sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 (8 1/4 oz.) can pineapple chunks
1 tbsp. butter
1 tbsp. lemon juice
1 (16 oz.) can sliced beets, drained

Combine brown sugar, cornstarch and salt in medium saucepan. Drain pineapple, reserving juice. Stir pineapple juice into brown sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and bubbles. Stir in butter and lemon juice. Add beets and pineapple. Cook about 5 minutes or until thoroughly heated. Serves 4.