2 pounds large fresh shrimp, peeled and deveined
1 15-oz can pineapple tidbits, undrained
½ cup sugar
2 tablespoons cornstarch
1 teaspoon salt
¼ cup rice wine vinegar
2 tablespoons chili sauce
1 green bell pepper, cubed
1 red bell pepper, cubed
garnish with green onion slivers
Drain pineapple, reserving juice. Mix pineapple juice, sugar, cornstarch, rice wine vinegar and chili sauce. Cook juice mixture, stirring constantly, in a large skillet over high heat until thickened. Add bell peppers and cook until tender. Add pineapple and shrimp; reduce heat to medium, cover and cook, stirring often, until the shrimp turn pink.
Garnish with green onions and serve over Lemon Rice Pilaf.