|Frozen chinese pea pods||6 Ounce, partially thawed (1 Package Of 6 Ounce)|
|Canned pineapple chunks in juice/Canned pineapple tidbits||13 Ounce, drain and reserve juice (1 Can Of 13 Ounce)|
|Chicken bouillon cube||1|
|Boiling water||1 Cup (16 tbs)|
|Pineapple juice||1⁄2 Cup (8 tbs) (Reserved Juice)|
|Soy sauce||2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Canned shrimp||9 Ounce, drained, rinsed (2 Cans Of 4.5 Ounce Each)|
|Cider vinegar||2 Tablespoon|
|Rice||1 Cup (16 tbs) (Fluffy)|
Place pea pods and drained pineapple in crock pot.
In a small saucepan, stir together cornstarch and sugar.
Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan.
Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent.
Gently blend sauce into pea pods and pineapple.
Cover and cook on low setting for 5 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking'up shrimp.