1/4 c. sugar
2 tbsp. cornstarch
2 (8 1/4 oz.) cans pineapple chunks, drained (reserve liquid)
1/4 c. vinegar
2 tsp. soy sauce
2 med. stalks celery, chopped
8 green onions, with tops, sliced
1/2 med. green pepper, cut in 1/4 inch strips
1 lg. tomato, cut in eighths
1 pkg. (12 oz.) frozen cooked shrimp
Hot cooked rice

In saucepan combine sugar and cornstarch. Add enough water to reserved pineapple liquid to measure 1 cup. Gradually stir pineapple liquid, vinegar and soy sauce into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Stir pineapple, celery, onions and green pepper into sauce. Fold in tomato and shrimp. Heat until shrimp is hot. Serve over rice. Serves 6.