1/4 c. brown sugar
2 tbsp. cornstarch
1/2 tsp. salt
1/4 c. vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 (20 oz.) can pineapple chunks, drained (reserve syrup)
1 green pepper, seeded, cut into thin strips
2 sm. onions, cut in rings
1 lb. shrimp, cooked and shelled

Mix the sugar, cornstarch and salt in a saucepan. Add the vinegar, soy sauce, ginger and the reserved pineapple syrup. Cook slowly until slightly thickened, stirring constantly. Add the green pepper, onions and pineapple chunks, simmer for 2 minutes. Add the shrimp and bring to a boil. Serve immediately with hot rice. Makes 2 to 4 servings.