Cook rice as directed on package.

Meanwhile, chop bell peppers and onion, mince garlic; set aside separately.

In a small bowl, whisk together 2 tablespoons corn starch and cold water until corn starch is dissolved; set aside. In a small saucepan, whisk together onion powder, ketchup, soy sauce, apple cider vinegar and honey; bring to a boil over medium-high heat. Reduce heat to low. Add corn starch mixture to saucepan and stir continually until thickened.

Place shrimp and remaining 3 tablespoons corn starch into a ziplock bag; seal and shake to coat. Heat olive oil in a large skillet on high. Add peppers, onion and garlic; cook and stir for 5 minutes. Add shrimp and sauté for 5-6 minutes or until shrimp is pink, turning shrimp over once. Add sauce to skillet and stir to coat evenly.

Serve shrimp and pineapple on a bed of rice. May also serve pineapple on the side if desired.