1 (8oz) can pineapple chunks in juice
			1t cornstarch
			3T chili sauce
			1T soy sauce, low-sodium
			1/2t garlic powder
			cooking spray
			2t sesame oil
			1 medium-size green pepper,coarsely chopped
			1/2 medium onion, sliced
			3/4 Lb fresh shrimp, medium-sized, peeled and deveined 

			Drain pineapple, reserving juice; set pineapple chunks aside.
			Combine reserved juice, cornstarch, and next 3 ingredients;
				set aside.

			Coat a large nonstick skillet or wok with cooking spray,
				and add oil.
			Place over medium-high heat until hot.
			Add green pepper and onion; stir-fry 2 to 3 minutes
				or until crisp-tender.
			Add shrimp; stir-fry 2 to 3 minutes or until shrimp turn pink.

			Stir cornstarch mixture and pineapple chunks into
				shrimp mixture.
			Cook over medium heat, stirring contstanly, until mixture
				is thick and bubbly.
			
			Serve immediately.