1 c. canned pineapple, packed in it's own juice
1/3 c. unsweetened pineapple juice
1/4 c. sugar
1/4 c. vinegar
1 tsp. soy sauce
1/4 tsp. salt and 1/8 tsp. garlic powder
2 tbsp. cornstarch and 2 tbsp. cold water (mixed together)
1 c. green pepper, cut into thin strips
1/2 c. green onion, chopped
4 firm fish steaks, about 4 oz. each
1/2 c. tomatoes, chopped

Add enough water to unsweetened pineapple juice to make 1 cup. Add sugar and garlic to juice and place in a medium saucepan. Bring juice to a boil. Add salt and cornstarch mixture into sauce. Boil and stir until slightly thickened. Stir in pineapple chunks, green pepper, and green onion. Spray a 8 x 8 x 2 inch baking dish with non-stick cooking spray.

Place fish steaks in dish and sprinkle with a little salt and pepper. Pour pineapple mixture over fish in dish and bake uncovered for 25-3 minutes in a preheated 350 degree oven, or until fish flakes easily with fork. Add chopped tomatoes during the last 5 minutes. Divide into 4 servings.