12 frozen fish sticks
20-ounce can pineapple chunks, drained
1 cup pineapple juice, reserved from drained pineapple
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt
1/4 cup green pepper, diced
1 1/2 tablespoons cornstarch
2 tablespoons water
Preheat oven to 400°. Place fish sticks in a single layer in a well-greased shallow pan. Bake 15 to 20 minutes – until heated through and crisp. Combine pineapple juice, brown sugar, vinegar, soy sauce, ginger and garlic salt; bring to a boil and add pineapple chunks and green pepper. Blend cornstrach and water; gradually add to hot sauce and cook until slightly thickened, stirring constantly. Serve over fish.
Preparation time: 45 Min.
Approximate calories per serving… 325
Fresh Raw Vegetable Bowl
Fish Sticks with Pineapple
From the Kitchens of Dorothy Taylor
©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.
The sauce for this is actually quite good. I use it on chicken and pork, it’s even good on beef kabobs, (using the peppers and pineapple on the skewers with meat).
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A lot of these Retro Recipes look really GOOD!!! Will try them at my next Pot Luck Dinner!!!
A lot of these Retro Recipes look really GOOD!!! Will try them soon!!!