1 6 oz pkg frozen Chinese pea pods -- partially thawed

1 13 oz can pineapple chunks in juice

2 tablespoons cornstarch

3 tablespoons sugar

1 chicken bouillon cube

1 cup boiling water

1/2 cup reserved pineapple juice

2 teaspoons soy sauce

1/2 teaspoon ground ginger

2 4 1/2 oz can shrimp -- rinsed and drained

2 tablespoons cider vinegar

fluffy rice

Serves 4 to 5

Place pea pods and drained pineapple in Crock-Pot. In a small saucepan, stir t ogether 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 c ook sauce for about 1 minute or until thickened and transparent. gently blend sauce into pea pods and pineapple. cover and cook on Low for 5 to 6 hours.

Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.