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Pineapple-Glazed Fish

 Pineapple-Glazed Fish
"My son and our friends often spend a day fishing," writes JoAnn McGuane of Spring, Texas. "This is one of my favorite ways to serve their catch."
4 ServingsPrep/Total Time: 25 min.


  • 1 can (8 ounces) unsweetened sliced pineapple
  • 1-1/2 teaspoons cornstarch
  • 1/4 teaspoon ground ginger
  • 2 tablespoons honey
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon lemon juice
  • 4 fresh or orange roughy fillets (6 ounces each)


  • Drain pineapple, reserving juice; set pineapple aside. In a small
  • saucepan, combine cornstarch and ginger; stir in pineapple juice
  • until blended. Add honey and soy sauce. bring to a boil; cook and
  • stir for 1-2 minutes or until thickened. Stir in lemon juice. Pour
  • half into a small serving bowl.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill fillets, uncovered, over medium
  • heat for 4-5 minutes on each side or until fish flakes easily with a
  • fork, basting occasionally with glaze.
  • Meanwhile, grill pineapple slices for 2-3 minutes on each side or
  • until heated through, basting frequently with glaze. Serve fish with
  • pineapple and reserved glaze. Yield: 4 servings.
Nutritional Facts: One serving equals 190 calories, 1 g fat (trace saturated fat), 34 mg cholesterol, 415 mg sodium,

2 of 2

Pineapple-Glazed Fish (continued)

Nutritional Facts: 19 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.