1	pkg.	frozen Chinese pea pods, partially thawed (6 oz.)
1	can	juice-pack pineapple chunks or tidbits (drain and reserve juice) (13 oz.)
2	tbsp.	cornstarch
3	tbsp.	sugar
1		chicken bouillon cube
1/2	cup	reserved pineapple juice
2	tsp.	soy sauce
1/2	tsp.	ground ginger
2	cans	shrimp, rinsed and drained (41/2 oz. each)
2	tbsp.	cider vinegar
		Fluffy rice

Place pea pods and drained pineapple in Crockery 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 4 to 6 hours.

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

About 11/2 quarts or 4 to 5 servings.