1 can (8 1/4 oz.) pineapple chunks, drained (reserve syrup)
1 pkg. (12 oz.) frozen uncooked, peeled & deveined med. shrimp
1 tbsp. cornstarch
2 tbsp. cold water
3 tbsp. vegetable oil
1 clove garlic, finely chopped
1 med. onion, sliced
1 med. zucchini, cut into 1/4" slices
1 tbsp. soy sauce
1 tsp. sugar
1/4 tsp. ground ginger
2 med. tomatoes, cut into wedges

Add enough water to reserved pineapple syrup to measure 1/2 cup. Rinse frozen shrimp under running cold water to separate; drain. Mix cornstarch and water. Heat oil in 10 inch skillet over medium-high heat until hot. Cook and stir shrimp, garlic, onion and zucchini in oil until vegetables are crisp-tender, about 3 minutes. Add reserved pineapple syrup to the soy sauce, sugar and ginger.

Heat to boiling; stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Stir in pineapple and tomatoes, heat just until hot. Serve with hot cooked rice if desired.