Combine ketchup, sugar, chili powder, Worcestershire sauce and hot pepper sauce in bowl until blended, set aside. Heat 1 tablespoon vegetable oil over medium-high heat in a large skillet or wok. Add peppers and cook 1 to 2 minutes, stirring constantly. Add snow peas and cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan, keep warm.
Add remaining 1 tablespoon of oil to skillet. Add shrimp and cook 2 to 3 minutes or until shrimp turns pink. Stir in reserved sauce, pineapple chunks, and vegetables, heat until hot. Serve in pineapple shells and top with green onions and sesame seeds. Serve with hot steamed brown rice.
Provided by Stafford T. Decambra, CEC, CCE, CCA, AAC, Corporate Executive Chef at the Wind Creek Casino & Hotel at Atmore.