Sweet and Sour Shrimp with Pineapple

3 cans (8 oz each) pineapple chucks, drained and 1 cup juice reserved 

2 packages (6 oz. each) frozen snow peas, thawed ( I used colored peppers instead because I couldn't find snow peas at the commissary) 

1/4 cup cornstarch 

1/3 cup, plus two teaspoons sugar

2 chicken bouillon cubes

2 cups boiling water

4 teaspoons soy sauce

1 pound shrimp, peeling, deveined and cleaned

1/4 cup cider vinegar

Hot cooked rice

1. Drain pineapple chunks, reserving 1 cup juice. Place pineapple and snow peas in slow cooker. 

2. Combine cornstarch and sugar in medium saucepan. Dissolve bouillon cubes in water and add to saucepan. Mix in 1 cup reserved pineapple juice and soy sauce. Bring to a boil and cook for 1 minute. Pour into slow cooker. Cover; cook on Low 4 1/2 to 5 1/2 hours. 

3. Add shrimp and vinegar. Cove; cook on Low 30 minutes or until shrump are done. Serve over hot rice.

Recipe courtesy of Best-loved Slow Cooker Recipes