- 1 (8oz) can pineapple chunks in juice
		
		- 1t cornstarch
		
		- 3T chili sauce
		
		- 1T soy sauce, low-sodium
		
		- 1/2t garlic powder
		
		- cooking spray
		
		- 2t sesame oil
		
		- 1 medium-size green pepper,coarsely chopped
		
		- 1/2 medium onion, sliced
		
		- 3/4 Lb fresh shrimp, medium-sized, peeled and deveined 

		Drain pineapple, reserving juice; set pineapple chunks aside.
		Combine reserved juice, cornstarch, and next 3 ingredients;
			set aside.

		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 to 3 minutes
			or until crisp-tender.
		Add shrimp; stir-fry 2 to 3 minutes or until shrimp turn pink.

		Stir cornstarch mixture and pineapple chunks into
			shrimp mixture.
		Cook over medium heat, stirring contstanly, until mixture
			is thick and bubbly.
		
		Serve immediately.