Originally from the Sunset Chinese Cookbook. Much of the recipe is similar to Recipe #53595 except for proportions and a few different extra ingredients. The original Sunset recipe recommends using fresh pineapple rather than canned, and using the remaining pineapple half-shells for serving or as bowls. I did this the first time I made it and it was a really great presentation, but ever since I've just used canned pineapple and made big batches that are popular with the whole family (other than our vegetarian). I often make just a little extra of the sauce.