1 lb. fresh or frozen shrimp in shells
1 (8 1/4 oz.) can pineapple chunks
2 tsp. cornstarch
3 tbsp. soy sauce
8 green onions, sliced diagonally into 1 1/2 inch lengths
1 tsp. grated gingerroot
1 tbsp. cooking oil
1 (8 oz.) can sliced water chestnuts, drain

Shell and devein the shrimp, halve shrimp lengthwise. Drain pineapple, reserving liquid. Combine reserved pineapple liquid and cornstarch; stir in soy sauce. Set aside.

Place onions, gingerroot, and oil in 8x8x2 inch baking dish. Cook at High for 3 minutes until tender, stirring once. Stir in shrimp soy mixture and water chestnuts. Cover and cook at High for 5 minutes until shrimp are done, stirring twice.

Stir in pineapple. Cook at High for 1 minute until heated through. Serve over hot cooked rice.

Total cooking time 9 minutes.