3 lbs. peeled & deveined frozen shrimp
3 (1 lb. 4 1/2 oz.) cans pineapple tidbits
1/4 c. firmly packed light brown sugar
5 tbsp. cornstarch
1/2 tsp. ground ginger
3/4 tsp. salt
3/4 c. vinegar
1 tbsp. soy sauce
3 green peppers, cored & cut into strips

Cook shrimp according to package and drain. Drain pineapple and add enough water to syrup to make 3 cups of liquid. Mix brown sugar, cornstarch, ginger and salt in saucepan. Gradually add pineapple syrup, vinegar and soy sauce. Cook over moderately high heat, stirring constantly until thickened. Add green peppers, pineapple tidbits and shrimp. Heat 5 minutes and pour into chafing dish. Serves 12 to 16.