Sweet and Sour Shrimp

8oz can pineapple chunks in juice

1 tsp cornstarch

3 tbsp chili sauce

1 tbsp soy sauce

1/2 tsp garlic powder

cooking spray

2 tsp sesame or vegetable oil

1 green bell pepper, coarsely chopped

1/2 onion, sliced

3/4 lb. peeled and de-veined fresh shrimp

Drain pineapple, reserving juice,  Set pineapple chunks aside.  Combine reserved juice, cornstarch, and next 3 ingredients.  Coat a large nonstick skillet or wok with cooking spray and add oil.  Place over medium high heat until hot.  Add green pepper and onion; stir fry 2-3 minutes or until crisp tender.  Add shrimp.  Stir fry 2-3 minutes or until shrimp turn pink.  Stir cornstarch mixture and pineapple chunks into shrimp mixture.  Cook over medium heat, stirring constantly until mixture is thickened and bubbly.  Serve immediately.

Makes 4 servings @ 3 points or Core + 1 point