|Fish fillets||1 Pound (Fresh Or Frozen)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Canned pineapple chunks||8 Ounce (1 Can)|
|Green pepper||1⁄2 Medium, cut into thin strips|
|Vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Snipped chives||1 Teaspoon|
|Garlic powder||1 Dash|
|Toasted sliced almonds||1⁄2 Cup (8 tbs)|
Thaw fish, if frozen.
In 2-cup glass measure corn-bine brown sugar and cornstarch.
Drain pineapple, reserving juice.
Stir pineapple juice into brown sugar-cornstarch mixture.
Stir in green pepper, vinegar, soy sauce, chives, and garlic powder.
Cook at HIGH for 3 1/2 minutes till thickened and bubbly, stirring after every minute.
Stir in pineapple chunks; set aside.
In 12 x 7 1/2 x 2-inch baking dish arrange fish fillets, placing thicker portions toward outside of dish.
Cover with waxed paper and cook at HIGH for 5 minutes till fish flakes easily when tested with fork, giving dish a half turn after 3 minutes cooking time.
With slotted spatula, remove fish to serving platter.
Spoon pineapple mixture over fish.
Sprinkle with toasted almonds.