Whisk batter ingredients together until smooth.
Heat oil in a pan.
Dip shrimp in batter and fry until brown, about 5 minutes.
Drain oil and discard.
Add chicken broth and green peppers to pan.
Cover and simmer 10 minutes.
Meanwhile combine cornstarch and sugar in another saucepan.
Mix lightly and then add soy sauce, vinegar, and 3/4 C broth.
Cook over medium heat until sauce turns dark, clear brown, stir constantly.
Pour over shrimp mixture.
Add tomatoes and pineapple.
Simmer 5 minutes more.