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Prep Time

Prep Time

20 min

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Total Time

45 min

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Calories per serving


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Ingredients (15)
  • 2 cans (8 oz. each) DOLE® Pineapple Chunks
  • 4 (about 4 oz. each) tilapia fillet(s)
  • 2 tablespoons peanut oil
  • 1 medium DOLE Onion, chunked
  • 2 clove(s) garlic, minced
  • 1 large DOLE Carrot(s), thinly sliced diagonally
  • 1 large red or green bell peppers, cut into 1" cubes
  • 1/4 cup white vinegar
  • 3 tablespoons packed brown sugar
  • 3 tablespoons ketchup
  • 3 tablespoons less sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • Hot cooked rice
  • Chopped fresh cilantro
  1. Drain juice from one pineapple can; reserve juice from second can.
  2. Brown fish fillets on both sides in hot oil in large nonstick skillet over medium high-heat, 5 to 6 minutes.   Remove from heat; keep warm.   In same skillet cook onion and garlic, 5 minutes.  Add carrot and bell pepper; cook, stirring 5 minutes longer. Add pineapple and juice.
  3. Combine vinegar, brown sugar, ketchup, soy sauce, corn starch and ginger in small bowl.
  4. Stir into vegetable mixture in skillet; cook stirring until thickened.  Serve over fish fillets and hot cooked rice.  Garnish with cilantro, if desired.