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 photo by justcallmetoni
photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:




  • 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!

Questions & Replies

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  1. 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.
  2. 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!
  3. 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.
  4. 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!
  5. 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.


  1. 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!



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