Prep Time

15 min

Total Time

15 min

Calories per serving




Ingredients (7)
  • 1-1/2 cups cooked beets, cut into chunks
  • 1 can (8 oz.) DOLE® Pineapple Chunks, drained, reserve juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons brown sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon butter
  • salt and black pepper, to taste
  1. Combine beets and pineapple chunks in a bowl.
  2. Combine 2 tablespoons reserved juice, apple cider vinegar, brown sugar, and cornstarch in a small saucepan.  Whisk until smooth.  Heat saucepan over low heat, whisking constantly, until mixture simmers and thickens.  Remove from heat and whisk in butter.  Season with salt and pepper.
  3. Drizzle sauce over beets and pineapple.  Toss gently to coat.

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