Total Time
30mins
Prep 10 mins
Cook 20 mins

Source: August/September 2002 Taste of Home magazine.

Ingredients Nutrition

Directions

  1. Drain pineapple, reserving juice; set pineapple aside.
  2. In a small saucepan, combine the cornstarch and ginger; stir in pineapple juice until blended.
  3. Add the honey and soy sauce.
  4. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  5. Stir in lemon juice.
  6. Pour half into a small bowl for serving.
  7. Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, uncovered, over medium heat for 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes longer or until fish flakes easily with a fork.
  8. Meanwhile, grill pineapple slices for 4-6 minutes or until heated through, basting frequently with glaze and turning once.
  9. Serve fish with pineapple and reserved glaze.

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