1 can (1 lb. 4 oz.) pineapple chunks
2 tbsp. butter
2 c. green pepper strips
1 c. onions, sliced
1 chicken bouillon cube
1 c. boiling water
1 tbsp. cornstarch
1/3 c. sugar
1 tbsp. soy sauce
2 tbsp. vinegar
2 c. cooked, cleaned shrimp
Dash pepper
1/2 tsp. salt

Drain pineapple, reserving 2/3 cup syrup. Saute pineapple in butter several minutes. Add 1/3 cup pineapple syrup. Add green peppers, cover and simmer 10 minutes. Dissolve bouillon cube in boiling water. Add to pineapple.

Combine cornstarch with remaining 1/3 cup syrup. Stir into pineapple with vinegar and sugar. Cook and stir until thick. Add remaining ingredients and heat through. Serve with rice.