Sweet & Sour Shrimp

1 20oz. pineapple chunks in juice, drained, reserving juice
3/ 4cup water
1/3 lemon juice
1/3 cup brown sugar
3tbsp. cornstarch
3 tbsp. soy sauce
1/8 tsp. ginger
1 lb. medium raw shrimp, peeled and deveined
1 8oz. sliced water chestnuts, drained
1 green bell pepper, cut into chunks
Hot cooked rice

In large skillet, combine reserved pineapple juice, water, juice, sugar, cornstarch,
soy sauce and ginger. Over medium heat, cook and stir until thick and
clear. Add shrimp; cook 3 minutes. Add remaining ingredients except rice;
heat through. Serve with rice. Refrigerate leftovers

4 servings