1/4 c. diced pineapple
1-2 fish fillets
1 tsp. Baker's coconut
1/4 c. rice

Saute 1/4 cup of pineapple on medium high heat. Brown one side of the fillet and turn fillet over adding the pineapple on top with a good pinch of Baker's coconut (sweetened). Let cool on medium low heat until done. Add 1/4 cup of pineapple juice to 1/3 cup of water and boil; add half and half, rice, and coconut; cook until done. Serve with rice with 1/4 cup of diced pineapple to one side of plate.