Shrimp And Pineapple Stir-Fry

• 1 cup quick-cooking brown rice
• 2 teaspoons vegetable oil
• 1 (16 ounce) bag fresh mixed cut vegetables (broccoli, carrot, snap pea and celery blend)
• 1/3 cup bottled stir-fry sauce
• 2 teaspoons cornstarch
• 1 lb frozen raw shelled and deveined large shrimp
• 1 (8 ounce) can pineapple chunks in juice

1. Prepare rice as label directs.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.
3. Add vegetables and cook, stirring constantly, until evenly coated with oil. Cover skillet and cook 3 to 4 minutes longer or until vegetables are tender-crisp, stirring occasionally.
4. In 1-cup liquid measure, combine stir-fry sauce and cornstarch until well mixed.
5. Add shrimp, pineapple with its juice, and stir-fry sauce mixture to vegetables in skillet and cook 4 to 5 minutes or just until shrimp turn opaque throughout, stirring occasionally.
6. To serve, spoon rice onto plates and top with shrimp mixture.

brown rice, vegetable oil, vegetables, stirfry sauce, cornstarch, shrimp, pineapple

Taken from www.food.com/recipe/shrimp-and-pineapple-stir-fry-157228 (may not work)