1 lb. fish fillets
1 lb. shrimp
1 (20 oz.) can pineapple chunks
1/2 c. cider vinegar
1/4 c. brown sugar
1 can water chestnuts, drained and sliced
1 green pepper, cut in 1" squares
1 tomato, cut in thin wedges
3 tbsp. cornstarch
1 tbsp. soy sauce
1 1/2 tsp. salt
1/8 tsp. garlic salt
8 tbsp. cooking oil

Cut fish into 1" pieces. Peel and devein shrimp. Drain pineapple chunks, reserving syrup. Add water to measure 1 1/4 cups. Combine with vinegar, brown sugar, cornstarch, soy sauce and salts. Blend well. Cook fish and shrimp in oil in fry pan over medium heat, turning carefully until done. Cook liquid mixture until clear and thick. Add seafood and remaining ingredients. Cook until vegetables are heated. Add pineapple. Serve with rice.

Serves 6.