1 1/2 lbs. shrimp
1 green pepper, cut into chunks
1 (14 1/2 oz.) can sliced pineapple
4 water chestnuts, sliced
1 1/2 c. pineapple juice
1 tbsp. soy sauce
2 tbsp. vinegar or lemon juice
2 tbsp. currant jelly
1 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. ginger
1 tbsp. cornstarch
1 tbsp. water

Cook shrimp in boiling salted water for 3 minutes. Pour boiling water over green pepper, let stand 2 minutes, then drain. Drain pineapple and cut slices into quarters. Measure juice; add enough pineapple juice (or water) to make 1 1/2 cups.

Combine pineapple juice, soy sauce, vinegar, jelly, mustard, salt and ginger in saucepan. Cook over low heat until jelly is melted.

Mix cornstarch with water; add to hot mixture. Cook stirring constantly until thickened. Add shrimp, pepper, pineapple and water chestnuts; cook until heated through. Serve over hot white rice.