1 lb. cooked, peeled and deveined shrimp
2 (8 1/4 oz.) cans pineapple chunks - reserve juice
1 med. green pepper, coarsely chopped (seeded)
1 med. onion, coarsely chopped
1/2 c. cider vinegar
1/2 tsp. dry mustard
2 tbsp. cornstarch
1 tbsp. soy sauce
1/4 c. sugar
2/3 c. cherry tomatoes

Cook rice in the amount your family will eat. Saute onion and green pepper until limp. Add vinegar, dry mustard and cornstarch, blending until smooth. Stir in pineapple juice, soy sauce, and sugar. Cook over low heat, stirring constantly until smooth and thickened. Gently stir in pineapple chunks, shrimp and cherry tomatoes. Heat thoroughly. Serve over hot cooked rice.