1 lb. med. raw shrimp, peeled & deveined
1 (20 oz.) can chunk pineapple, drained, reserving juice
3/4 c. cold water
1/3 c. lemon juice
1/3 c. brown sugar, packed
3 tbsp. cornstarch
3 tbsp. soy sauce
1/8 tsp. ground ginger
1 (8 oz.) can sliced water chestnuts, drained
1 green pepper, cut into chunks

In skillet, combine reserved pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce and ginger. Cook over medium heat until thick and clear. Add shrimp; cook 3 minutes. Add remaining ingredients; heat through. Serve over rice.