1/4 cup brown sugar
2 tbsp corn starch
1/4 cup cider vinegar
2 tsp soy sauce
1 can water chestnuts
1 medium green pepper, sliced in strips
1/2 lb shrimp, fresh
1 medium tomato, cut into chunks
1/2 cup water
1 can (8-9 oz) pineapple chunks
In 2 quart casserole, blend brown sugar and corn starch with vinegar until smooth. Add water, soy sauce and syrup drained from pineapple. Stir. Microwave 5 minutes, stirring every 2 minutes.
Stir well and add pineapple, water chestnuts, green pepper and shrimp. Continue cooking 10 to 12 minutes, stirring every 3 minutes. Fold in tomato chunks just before serving.
Serve over rice, or serve and hors d'ouvres with toothpicks or small plates and forks.