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Categories:Viewed: 20 - Published at: 5 years ago
Ingredients
- 1 (20 oz.) can juice packed pineapple chunks, drained, reserving juice
- 3/4 c. cold water
- 1/3 c. each: lemon juice and firmly packed brown sugar
- 3 Tbsp. each: cornstarch and soy sauce
- 1/8 tsp. ground ginger
- 1 lb. medium raw shrimp, peeled and deveined
- 1 (8 oz.) can sliced water chestnuts, drained
- 1 green pepper, cut into thin strips
- hot cooked rice
Method
- In a large skillet, combine pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce and ginger.
- Over medium heat, cook and stir until thickened.
- Add shrimp.
- Cook until pink.
- Add remaining ingredients, except rice.
- Heat through.
- Serve over rice.
