1 cup ketchup
2 teaspoons sugar
2 teaspoons chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
2 tablespoons vegetable oil, divided
1 cup coarsely chopped green or red bell pepper
1 cup snow peas
1 pound large shrimp, cleaned. Or 1 pound of beef.
1 can (20 oz.) DOLE Pineapple Chunks, drained
1/4 cup sliced green onions
Hot cooked rice
Combine ketchup, sugar, chili powder, Worcestershire sauce and hot pepper sauce in a bowl until blended; set aside. Heat 1 tablespoon vegetable oil over medium-high heat in large skillet or wok. Add peppers; cook 1 to 2 minutes, stirring constantly. Add snow peas, cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan. Add remaining 1 tablespoon of oil to skillet, add shrimp. Cook 2 to 3 minutes or until shrimp turns pink. Stir in reserved sauce, pineapple, green onions and vegetables, heat until hot. Serve over rice.