I’ll continue on with the recipes tonight… I am eating this right now, it is wonderful!

Ingredients:

• 8oz can pineapple chunks in juice
• 1 tsp cornstarch
• 3 tbsp chili sauce
• 1/2 tsp powdered garlic
• 2 tsp sesame oil
• medium onion, sliced
• green bell pepper, large dice/chunks
• 3/4 lb medium shrimp, raw (not frozen)

Drain pineapple into a bowl (reserving juice). Set pineapple aside. To juice, add cornstarch, chili sauce, and garlic (I opted to add fresh garlic into the pan with onion and pepper). In a pan, heat oil, add bell pepper and onion. Stir-fry for 3 minutes or until starting to cook. Add shrimp, cook until no longer pink. Add pineapple and sauce, cook until sauce is thick and bubbly. Serve over hot rice of choice.

This recipe makes 4 servings at 4 points each. With 1/2 c rice it makes 6 points’ worth of food. Tastes far better than any restaurant sweet and sour shrimp I’ve ever had, as it’s not cloyingly sticky and sweet – it’s perfect! Will make again and again!