1 1/2 pounds raw shrimp or prawns
13 1/2 ounces pineapple chunks
1/4 cup canola oil
2 medium size onions, thinly sliced
1 green pepper, seeded and sliced
2 tbsp sugar
1/3 cup cider vinegar
1 tbsp soy sauce
1 tsp dry mustard
1 tbsp cornstarch
1/4 cup pineapple syrup
cooked rice

Shell and clean the shrimp. Drain pineapple, reserving 1/4 cup of the syrup. In a frying pan heat salad oil; add shrimp and cook over medium heat for about 5 minutes. Remove shrimp with a slotted spoon; set aside. Put into the pan the onions, green pepper and drained pineapple chunks; cook, stirring, for 2 to 3 minutes. Combine the sugar and vinegar, stir into the mixture in the pan and bring to a boil. Blend soy sauce and mustard into pan mixture. Stir cornstarch and reserved pineapple syrup until smooth, then blend into pan ingredients. Bring to a boil for 1 minute. Return shrimp to pan and heat. Serve with rice. Makes 4 to 6 servings of Shrimp with Pineapple.