1 lb. fresh or frozen shrimp in shells
1 (8 1/4 oz.) can pineapple chunks
2 tsp. cornstarch
3 tbsp. soy sauce
2 tbsp. cooking oil
1 tsp. grated gingerroot
8 green onions, bias-sliced into 1 1/2 inch lengths
1 (8 oz.) can water chestnuts, drained & sliced

Thaw shrimp, if frozen. Shell and devein shrimp. Half shrimp lengthwise. Drain pineapple, reserving liquid. Blend reserved pineapple liquid into cornstarch; stir in soy sauce and set aside.

Add cooking oil; preheat wok over high heat. Stir-fry ginger root in hot oil for 30 seconds. Add green onion and stir-fry 1 minute. Add water chestnuts; stir-fry 1 minute more. Remove green onion and water chestnuts. (Add more oil, if necessary.) Add shrimp to HOT wok; stir-fry 7 to 8 minutes or until shrimp are done. Stir soy sauce mixture and stir into shrimp in wok. Cook and stir until thickened and bubbly. Stir in pineapple, green onion and water chestnuts; cover and cook 2 minutes more. Serve at once.