Sharon's Delicious Beets with Pineapple

Sharon's Delicious Beets With Pineapple Recipe

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Sharon Colyer


I first made this recipe, when a friend gave us some beets out of his garden, about 25 years ago. I thought it was good.

Cook time will be a lot less, if you use canned beets, instead of fresh. The cook time listed, is for fresh beets.

★★★★★ 1 vote
15 Min
1 Hr 15 Min
Stove Top


1 lb
fresh beets, washed and trimmed (leave 1 inch of stem on and root)*
2 Tbsp
brown sugar, packed
1 Tbsp
1/4 tsp
(8.75 oz) can pineapple tidbits with syrup (1 cup)
1 Tbsp
butter or margarine (or vegetarian replacement)
1 Tbsp
lemon juice
*or, a 1 pound can of sliced beets, drained (2 cups)


1Cook washed and trimmed fresh beets in boiling salted water, until done. Test with a fork. Drain cooking water off & let the beets cool slightly. (Wear gloves to prevent staining your hands.) Skins will slip off, when they are rubbed. Cool more, if needed. Cut off top with stems & bottom with root. Slice in even slices. *Or, use sliced canned beets, that have been drained.
2Combine sugar, cornstarch, and salt, in a saucepan. Stir in pineapple (with syrup). Cook, stirring constantly, until mixture thickens and bubbles. (If you use pineapple in water/juice, instead of syrup, don't use as much of the liquid and add 1-2 tsps. more of cornstarch.)
3Add butter, lemon juice, and sliced beets. Cook over medium heat, for about 5 minutes, or until hot. Serves 4.

About Sharon's Delicious Beets with Pineapple

Course/Dish: Vegetables, Fruit Sides
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy