3/4 lb. shrimp, shelled & deveined
3 tbsp. cornstarch
1 (8 oz.) can pineapple chunks, packed in juice
2 tbsp. tomato paste
2 tbsp. cider vinegar
1 tbsp. honey
1 tbsp. soy sauce
1 tsp. Oriental sesame oil
1 1/2 tbsp. vegetable oil
1 sweet red pepper, cored, seeded & cut in 3/4 inch cubes
1 sweet green pepper, cored, seeded & cut in 3/4 inch cubes
2 green onions, cut in slices
1 clove garlic, chopped
2 tsp. grated fresh ginger
Cooked rice (optional)

Combine shrimp and 2 tablespoons cornstarch in bag. Shake to coat. Drain pineapple, reserving juice (1/2 cup). Stir in remaining 1 tablespoon cornstarch into reserved juice until smooth. Stir in tomato paste, vinegar, honey, soy and sesame oil until blended. Heat 1 tablespoon vegetable oil in non-stick skillet over medium-high heat. Add the shrimp and cook for about 3 minutes or until cooked through. Drain on paper toweling.

Heat remaining oil (1/2 tbsp.) in skillet. Add sweet peppers; stir-fry 6 minutes. Add onion, ginger, garlic and stir-fry 1 minute. Stir tomato mixture into skillet. Bring to boiling. Add shrimp, pineapple; heat through. Serve over rice, garnish with slivered green onions, if you wish. Makes 4 servings.

224 Calories, 15 grams Protein, 8 grams Fat, 24 grams Carbohydrates, 427 milligrams Sodium, 105 milligrams Cholesterol.

Exchanges: 1 vegetable, 1 1/3 fruit, 2 lean meat, 1/4 fat.