2 lb. shrimp - fresh or frozen
2 (9 oz.) cans pineapple rings
1 c. brown sugar
1/4 c. soy sauce
1/2 c. vinegar
6 tbsp. cornstarch
2 green peppers cut in strips
2 tomatoes cut in wedges
4 c. cooked rice combined with 1/2 c. whole toasted almonds

Clean and cook shrimp. Drain syrup from pineapple into a saucepan. Cut pineapple slices in half and reserve. Add brown sugar, soy sauce, vinegar and 2 cups water to pineapple syrup. Bring to a boil. Combine cornstarch and 1/2 cup water. Add to sugar mixture. Cook stirring constantly until thickened. Add green pepper, pineapple and tomato wedges. Cook 20 minutes. Add shrimp and cook to heat shrimp through. Serve with rice and almond mixture.