1 lb. fresh or frozen fish fillets
4 tbsp. cornstarch
1 med. sweet red or green pepper
1 (15 1/4 oz.) can pineapple chunks (juice pack)
1/4 c. soy sauce
1/4 c. honey
1/4 c. catsup
3 tbsp. vinegar
3 tbsp. dry sherry
3 tbsp. cooking oil
Hot cooked rice

Thaw fish, if frozen. Cut into 1 inch pieces. Coat with 3 tablespoons of the cornstarch; set aside. Cut pepper into 3/4 inch squares; set aside.

Drain pineapple, reserving juice. Combine pineapple juice, remaining 1 tablespoon cornstarch and dash pepper. Stir in soy, honey, catsup, vinegar and sherry; set aside.

In a wok or electric skillet cook fish in hot oil about 1 minute on each side; remove from skillet. Add pepper squares; stir-fry 2 minutes. Remove peppers. Add pineapple juice mixture to pan; cook and stir until thickened and bubbly. Add pineapple to pan; stir in fish and pepper. Heat 1 minute. Serve over hot cooked rice.