4 tilapia fillets (about 4 oz. each)
2 tablespoons peanut oil
1 medium DOLE onion, chunked
2 cloves garlic, minced
1 large DOLE carrot, thinly sliced diagonally
1 large red or green bell pepper, cut in 1-inch cubes
2 cans (8 oz. each) DOLE® Pineapple Chunks
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.