|Fish fillets/Boned steaks||2 Pound|
|Teriyaki sauce||1 Cup (16 tbs) (1 Recipe)|
|Canned pineapple slices in juice||8 Small|
|Pineapple juice||8 Tablespoon|
Marinate fish in Teriyaki Sauce for 1 hour.
Drain; transfer sauce to pan with half of pineapple slices, cut into pieces, and pineapple juice.
Arrange fish with remaining slices of pineapple alongside each other on foil-lined plan.
Sprinkle with paprika, broil until fish flakes easily when tested with fork.
Serve with pineapple sauce equally divided over fillets