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Prep 10 mins
Cook 20 mins
This is a recipe that I have been making for almost 30 years, and it is still a favorite! It is quick, easy and tasty, which is one of the reasons I've kept it around for so long!
- 2 lbs red snapper fillets
- 1 (20 ounce) can pineapple chunks in juice
- 1⁄4 cup cider vinegar
- 1⁄3 cup light brown sugar, packed
- 3 tablespoons cornstarch
- 1 tablespoon low sodium soy sauce
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon garlic salt
- 3 tablespoons canola oil
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 green bell peppers or 1 red bell pepper, cut into 1-inch squares
- 1 medium tomatoes, cut into thin wedges
- Cut fish fillets into large chunks. Drain pineapple, reserving juice. Add water to juice to make 1-1/4 cups. Combine pineapple mixture, vinegar, brown sugar, cornstarch, soy sauce, salt, and garlic salt and blend well.
- Saute fish in oil for 10 minutes or until fish is firm and white. Add liquid mixture and cook and stir 5 minutes or until sauce has thickened. Add water chestnuts, bell pepper, tomato and pineapple and cook until vegetables are heated through and fish flakes easily with fork.