INGREDIENTS

  • 1 lb medium shrimp (peeled and deveined)
  • 1 medium onion , halved lengthwise and sliced
  • 1 tablespoon cooking oil
  • 1/3 cup brown sugar (packed)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 1 (15 1/4ounce)can pineapple chunks (juice pack)
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 1 medium green sweet pepper , cut into strips
  • 1 (8ounce)can sliced water chestnuts , drained
  • 3 cups cooked rice (hot)

DIRECTIONS

  1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.
  2. In a 2-quart microwave-safe casserole, combine onion and oil. Cover and microwave on 100% power (high) for 2 minutes. Add shrimp; cover and cook on high for 2 to 3 minutes more or until shrimp turn opaque, stirring once. Drain shrimp and onion in a colander; set aside.
  3. In the same casserole, combine brown sugar, cornstarch, ginger, and black pepper. Stir in undrained pineapple, soy sauce, and vinegar. Cook, uncovered, on high for 5 to 6 minutes or until thickened and bubbly, stirring after every minute.
  4. Stir in sweet pepper. Cook, uncovered, on high for 1 minute. Stir in shrimp mixture and water chestnuts. Cook, uncovered, on high for 30 to 45 seconds more or until heated through, stirring once. Serve with hot cooked rice.