Sweet-and-Sour Shrimp

 

2

packages (8.8 oz each) microwavable long-grain white rice

1

tablespoon canola or vegetable oil

1

medium onion, cut into 1/2-inch chunks

2

medium green bell peppers, cut into 1-inch pieces (about 2 cups)

1 1/2

lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

1

can (20 oz) pineapple chunks in juice, drained

1 1/2

cups sweet-and-sour sauce

• 1 Cook rice in microwave as directed on package. Place in bowl; cover to keep warm.
• 2 In 12-inch skillet, heat oil over high heat. Cook onion in oil 1 minute, stirring frequently. Add bell peppers; cook 3 minutes, stirring frequently.
• 3 Stir in shrimp and pineapple. Cook 3 minutes, stirring frequently. Reduce heat; stir in sweet-and-sour sauce. Cook 1 to 2 minutes, stirring constantly, until shrimp are pink. Serve shrimp mixture over rice.