You can also use 2 cups fresh pineapple chunks and 1/2 cup pineapple juice in place of the canned pineapple. This recipe also works well with boneless skinless chicken breasts or pork tenderloin cut into cubes.

    1 can (20 ounces) pineapple chunks
    2 teaspoons cornstarch
    1 teaspoon reduced-sodium soy sauce
    1 tablespoon vegetable oil
    1 teaspoon toasted sesame oil
    1 onion, cut into bite-size pieces
    1 red bell pepper, cut into bite-size pieces
    1 yellow bell pepper, cut into bite-size pieces
    1 pound large shrimp, peeled, deveined
    1 garlic clove, minced
    Salt and pepper
    Hot cooked rice

Drain the pineapple, reserving 1/2 cup juices. Mix juices with cornstarch and soy sauce until dissolved.

Heat both oils in heavy large skillet or wok over medium- high heat. Add the onion and both bell peppers and stir-fry 4 to 5 minutes or until crisp-tender. Add shrimp and stir-fry 2 minutes. Add garlic and stir-fry until garlic is fragrant, about 1 minute longer.

Stir pineapple juice mixture. Add to skillet along with pineapple. Bring to a boil, stirring constantly. Cook until thickened and sauce coats the ingredients. Season to taste with salt and pepper.

Serve with rice.

PER SERVING: 400 calories; 28 g protein; 59 g carbohydrates; 4 g fiber; 6 g fat (1 g saturated); 221 mg cholesterol; 345 mg sodium