Sweet and Sour Snapper

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!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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

Directions

1. 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.
2. 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.