Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 can | Pineapple chunks, juice |
| ¼ cup | Soy sauce |
| 1 pounds | Skinless fillets, bite sized |
| 2 smalls | Green peppers, chunked ot cooked rice |
| 1 tablespoon | Cornstarch |
| ¼ teaspoon | Crushed red pepper |
| 2 tablespoons | Cooking oil |
| ½ cup | Slivered almonds |
Drain pineapple, reserve juice. Set pineapple aside. Combine pineapple juice and cornstarch. Add soy sauce and crushed red pepper. Set aside. In a wok or large skillet stir-fry fish pieces in hot oil 3 minutes; remove from wok. Stir-fry red pepper 1 minute.
Add almonds; stir fry 1 minute more. Stir pineapple juice mixture; add to wok. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add fish and pineapple. Heat through. Serve over rice.