1/4 c. flour
1 lb. cod, haddock or halibut fillets or steaks, cut into 2 1/2 x 1 inch pieces
1/4 c. firmly packed brown sugar
2 tsp. cornstarch
1/4 c. white vinegar
2 tbsp. ketchup
1 tbsp. Soy sauce
1 (8 oz.) can pineapple chunks in its own juice, drained, reserving liquid
4 tsp. oil
1 med. onion, sliced into rings
1/2 med. green bell pepper, cut into 1/2-inch pieces
1/2 med. red bell pepper, cut into 1/2-inch pieces
1 garlic clove, minced
1 (8 oz.) can sliced water chestnuts, drained
4 c. hot cooked rice

Place flour in shallow dish. Coat fish pieces with flour; set aside.

In small saucepan, combine brown sugar, cornstarch, vinegar, ketchup, Soy sauce and reserved pineapple juice; bring to a boil, stirring constantly. Reduce heat; cook and stir until thickened. Remove from heat; cook and stir until thickened. Remove from heat; keep warm.

Heat 2 teaspoons of the oil in large skillet over medium-high heat. Stir-fry onion, peppers, and garlic 3 to 5 minutes or until crisp-tender. Remove with slotted spoon; set aside.

Add remaining 2 teaspoons oil to skillet; stir-fry fish, gently turning with pancake turner, until lightly browned and fish flakes easily with fork. Gently stir in vegetables, pineapple chunks and water chestnuts; cook until thoroughly heated.

Place rice on serving platter. Spoon fish mixture over rice; pour warm sauce over all. 4 to 5 servings.