1 lb. med. raw shrimp, peeled and deveined
1 (20 oz.) can pineapple chunks in juice, drained, reserve juice
3/4 c. cold water
1/3 c. lemon juice from concentrate
1/3 c. firmly packed light brown sugar
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 large skillet, combine reserved pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce and ginger. Over medium heat, cook and stir until thick and clear. Add shrimp; cook 3 minutes. Add remaining ingredients Heat through. Serve with rice.