Melt oil in a large skillet or wok. Add onion and celery and sauté slowly 3 minutes. Add shrimp, green, and red pepper and sauté 3 minutes. Mix cornstarch with lemon juice. To shrimp mixture add pineapple, brown sugar, and soy sauce. Stir in cornstarch mixture, then chicken stock. Simmer until thickened. Add rice, and heat until hot. Spoon shrimp mixture onto heated plates.
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