• 6 oz. package frozen Chinese pea pods, partially thawed
  • 13 oz. can juice-pack pineapple chunks or tidbits (drain and reserve juice)
  • 2 T. cornstarch
  • 3 T. granulated sugar
  • 1 chicken bouillon cube
  • 1 c. boiling water
  • 1/2 c. reserved pineapple juice
  • 2 tsp. soy sauce
  • 1/2 tsp. ground ginger
  • 2 (4 1/2 oz.) cans shrimp, rinsed and drained
  • 2 T. cider vinegar
  • Fluffy rice

Pin It

  1. Place pea pods and drained pineapple in slow cooker.
  2. In a small saucepan, stir together cornstarch and sugar.
  3. 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.
  4. Cover. Cook on Low for 4 to 6 hours.

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

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites