4 tbsp. oil (or more)
1 med. onion, thinly sliced
1/2 lg. green pepper, sliced into thin strips
1 lb. frozen fish fillets, thawed
1/4 c. cornstarch
1 can (8 oz.) pineapple chunks in own juice
1/4 c. sugar
1/4 c. cider vinegar
2 tbsp. ketchup
1 tbsp. soy sauce
1/4 tsp. ground ginger
1 1/2 tsp. cornstarch dissolved in 1 1/2 tsp. water

In large skillet, heat 2 tablespoons oil. Add onion and green pepper and saute until tender, 3-5 minutes. Remove and set aside.

Cut fish into cubes and toss in cornstarch to coat. In same skillet, heat 2 more tablespoons oil. Add fish, a few pieces at a time and brown on all sides. Add more oil if necessary. Drain on paper towels and keep warm.

Drain pineapple, reserving 1/3 cup juice. In medium saucepan combine juice, sugar, vinegar, ketchup, soy sauce, ginger and cornstarch-water mixture. Bring to a boil over medium high heat, stirring constantly. Add pineapple chunks and sauteed vegetables. Heat through. Pour sauce on fish in serving platter. Serves 3.