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PdfThaw shrimp, if frozen. Shell and devein shrimp.
Halve shrimp lengthwise. Drain pineapple, reserving liquid.
Blend reserved pineapple liquid into cornstarch; stir in soy sauce and set aside.
Add cooking oil; preheat wok over high heat.
Stir-fry gingerroot in hot oil for 30 seconds. Add green onion and stir-fry 1 minute.
Add water chestnuts; stir-fry 1 minute more. Remove green onion and water chestnuts. (Add more oil, if necessary.)
Add shrimp to hot wok; stir-fry 7 to 8 minutes or till shrimp are done.
Stir soy sauce mixture and stir into shrimp in wok. Cook and stir till thickened and bubbly.
Stir in pineapple, green onion, and water chestnuts; cover and cook 2 minutes more.
Serve at once.