In medium-sized skillet, heat 1 1/2 to 2 inches oil to 375 degrees.
Meanwhile, blend eggs with flour for batter. Add shrimp and toss to coat evenly. Fry in salad oil until golden on all sides. Remove to heated platter.
Pour off all but 2 Tablespoons oil. Sauté green pepper until just translucent but not limp.
Add pineapple with juice, vinegar, sugar, cornstarch mixed with water, salt, and soy sauce. Cook 6 to 7 minutes, stirring constantly.
Stir in shrimp. Serve over rice. Makes 5 to 6 servings.