(Makes 4 to 6 servings)


14 ounce (398 ml)can pineapple tidbits
1/2 cup (125 ml)brown sugar
4 tablespoons (60 ml)cornstarch
1/4 cup (60 ml)white vinegar
1/2 cup (125 ml)ketchup
1red bell pepper, cut into chunks
1medium-sized onion, cut into chunks
1 pound (454 g)raw shrimp, peeled, deveined (31-40 count)


  • Drain the pineapple tidbits. Save the liquid in a 2-cup measuring cup. Set aside.
  • In a bowl, combine the brown sugar and cornstarch.
  • Add enough water to the pineapple juice in the measuring cup to make 2 cups of liquid.
  • Stir the 2 cups of liquid into the brown sugar and cornstarch.
  • Add the vinegar and ketchup. Mix well.
  • Pour the mixture into a wok or deep frying pan over medium heat.
  • Stir constantly until the mixture thickens and becomes dark red.
  • Add the red pepper, onion, and pineapple tidbits. Cook and stir until the pepper and onion become tender, approximately 15 minutes.
  • Add the shrimp to the wok. Stir in order to cover each shrimp with the hot liquid.
  • Cook for 2 to 3 minutes or until the shrimp are red on the outside with a firm, white texture on the inside.
  • Do not overcook the shrimp. Serve over rice with lots of sweet and sour sauce.