INGREDIENTS
1 can (15 oz.) pineapple chunks in juice, undrained
1 seedless cucumber, peeled and diced small
1 medium red pepper, chopped small
2 TBSP. red onion, chopped small
1 tsp. white wine vinegar
1 tsp. hot pepper sauce, optional
1 3/4 cups chicken stock
1/4 cup white wine
4 flounder fillets
DIRECTIONS
Drain the pineapple and reserve 2/3 cup juice.
Combine the pineapple chunks, cucumber, red pepper, red onion, vinegar and hot pepper sauce in a medium bowl.
Heat the stock, wine and reserved pineapple juice in a 12-inch skillet over medium-high heat; bring to a boil.
Add the fish to the skillet.
Reduce heat to low.
Cover and cook for 10 minutes.
Serve fish with pineapple salsa.
Serves 4.
