Instructions: Blend cornstarch w/ a little of the pineapple juice. Combine remaining juice, soy sauce, honey, vinegar and ginger. Cook over low heat, stirring until thickened.

Thread shrimp and pineapple chunks alternately on to skewers and dip into sauce. Grill until slightly golden in color...works well as an appetizer or entree.

Variations: Green, red, or yellow peppers can be added to skewers for more color and texture, especially if using as an appetizer.

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