1 lg. can pineapple chunks
Water
1 chicken bouillon cube
1 med. green pepper, thin sliced
1/2 c. chopped green onion
2 tbsp. cornstarch
3 tbsp. water
1 tsp. vinegar
1/2 c. brown sugar
1/2 lb. cooked shrimp with shells

Drain can of pineapple, reserving juice. Add water to juice to equal 2 cups. Place juice mixture in saucepan. Add bouillon cube and green pepper. Heat to boiling and boil 2 minutes. Add pineapple and green onions and cook 1 minute more. Mix cornstarch, water, vinegar, and brown sugar until smooth. Add to juice mixture and cook until thickened. Add shrimp and cook until shrimp is hot. Serve over rice or chow mein noodles.