Sweet and Sour Pineapple Beets (Fat Free)
"We love this beet recipe...it has just the right sweet and sour taste, but of coarse, you may adjust all seasonings to taste... I usually make this with a turkey, chicken or ham dinner...this recipe is great as it serves 6-8 people."
photo by justcallmetoni
- Ready In:
- 17mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 (14 ounce) can pineapple chunks, drained, reserve juice
- 2 (1 lb) cans sliced beets, drained
- 1⁄2 cup water
- 1⁄3 cup white vinegar
- 3 tablespoons brown sugar
- 2 1⁄2 tablespoons flour
- salt
directions
- Drain the pineapple syrup, and combine the syrup with water and vinegar.
- Stir together the flour, brown sugar and salt.
- Stir into liquids; cook until the liquid comes to a boil, and thickens, stirring as needed (about 10 minutes).
- Add drained beets; heat a couple of minutes, add the pineapple chunks.
- Serve and enjoy!
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Reviews
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Cornstarch will make a clear sauce as flour will not. I ate this beet pineapple recipe hot, and didn't like it much, but it is great served as a cold salad. -
A super easy to put together side dish. I used splenda brown to bring the calories down a smidge (though they are already pretty good). I think next time I'll cut up my beets. I'm looking forward to having this available in the fridge for me to munch on. Get well soon, Kitten! -
Made this recipe with #80449 Fluffiest Scrambled Eggs, for the first brunch of the new year. And for my first,ever tags. They complimentd each other nicely. DH and I both enjoyed this recipe. Made it according to the recipe, but with Splenda brown sugar blend, and rice flour for my dietary imperatives. -
I made one major change -- I used one very large fresh beet and diced it, and used fresh pineapple, diced it as well (about 2/3 of a small pineapple). To make up for the liquid from the can, I used about an extra 1/2 cup water. I just prefer fresh to canned. But I am sooooo glad that I tried this recipe -- I would never have thought of this combination on my own, and I loved every last bite of it. I mopped up all that glorious fuschia-pink sauce with a piece of bread once the chunks of beet and pineapple were all gone. This is a keeper for sure. Made for Kittencal's cook-a-thon, sending my very best wishes for a rapid recovery! Thanks for the yum-yums!
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I've made these twice this week and neglected to review the first time. Initially, I made them with brown sugar Splenda and flour. Ended up adjusting by adding a little more vinegar as my tastes tend toward tend towards the tangy. The secnd time I used regular Splenda and arrowroot to make the WW Core. Also very good though I missed the bit of flavor from the brown sugar. either way they were a asty treat. Thanks Kitz. Just delicious.
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Tweaks
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I cooked my own beets in water with a tbsp white vinegar, then used that water instead of plain water and vinegar. I used 3 tbsp of honey, juice squeezed out of pineapple core and what was left after cutting up fresh pineapple, tapioca flour instead of flour. It thickened very quickly and I added a touch of vinegar and more beet water. The salt brings out great flavor... Very good and quite simple!
