Hawaiian Shrimp and Macaroni
|Elbow macaroni||8 Ounce, uncooked (2 Cup)|
|Frozen tiny shrimp||24 Ounce, thawed (4 1/2 Cup, 2 Packages, 12 Ounce Each)|
|Vegetable oil||3 Tablespoon|
|Canned pineapple chunks||20 Ounce (2 Cups Or 1 Can, Of 20 Ounce)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 1⁄2 Tablespoon|
|Coarsely diced green pepper||1 Cup (16 tbs)|
Cook macaroni according to package directions; drain.
Meanwhile, lightly saute shrimp in oil; remove shrimp and set aside.
Drain pineapple and add 1/2 cup of the syrup to skillet with vinegar, brown sugar, salt and soy sauce.
Bring to a boil; mix cornstarch with water and add to skillet.
Cook, stirring constantly, until clear and thickened.
Add green pepper; cook and stir until green pepper is almost tender.
Stir in macaroni, shrimp and drained pineapple; heat to serving temperature.