Peel and slice parsnips.
Cook as directed above; drain well.
In large saucepan blend brown sugar, cornstarch, and 3/4 teaspoon salt; stir in undrained pineapple, orange peel, and orange juice.
Cook and stir till thickened and bubbly.
Add butter; stir till melted.
Add parsnips to sauce.
Cover and simmer 5 minutes.