Pineapple Shrimp Stir-Fry

Pineapple Shrimp Stir-Fry

1 pound uncooked medium shrimp, peeled and deveined

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup julienne cut carrots

1 red bell pepper, cut into 1-inch pieces

1 (8 oz.) can pineapple chunks, drained

2/3 cup sweet and sour sauce

Hot cooked rice, if desired (I used Royal Blend Texmati quick cooking)

Heat a nonstick wok over medium-high heat. Add shrimp and sprinkle with salt and pepper; cook and stir for 1 minute. Add carrots and bell pepper, cooking and stirring 2 to 3 minutes or until shrimp are pink and vegetables are crisp-tender.

Add the drained pineapple chunks along with the sweet and sour sauce, cooking and stirring 2 to 3 minutes longer or until pineapple is hot. Serve over hot cooked rice. Makes 4 servings.