- 1 (8 ounce) can 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 (6 ounce) fillets orange roughy or haddock
- Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the cornstarch and ginger; stir in pineapple juice until blended. Add the 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 bowl for serving.
- Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, uncovered, over medium heat for 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes longer or until fish flakes easily with a fork. Meanwhile, grill pineapple slices for 4-6 minutes or until heated through, basting frequently with glaze and turning once. Serve fish with pineapple and reserved glaze.