White fish is cooked in a frying pan with broccoli and pineapple. A homemade sweet and sour sauce is thickened on the stove and mixed together. Everything is served overtop of fresh white rice.
Cook 1½ cups of uncooked rice according to package instructions.
Drain the pineapple chunks, reserving ½ cup of pineapple juice for the recipe.Chop the broccoli and fish fillets into smaller bite-size pieces.
Heat cooking oil in a skillet over medium-high heat. Add the broccoli and cook until warmed through and tender, about 1-2 minutes.
Add in the chopped fish and cook until it turns white and opaque on all sides, about 2-3 minutes.
Stir in the pineapple chunks.
Pour the fish, broccoli and pineapple chunks into a bowl and set aside.
Add pineapple juice, ketchup, soy sauce, honey, cornstarch, white vinegar, garlic powder, ground ginger, salt and pepper to the frying pan over medium low heat. Stir frequently until sauce thickens, about 3-4 minutes.
Add back in the fish and broccoli mixture, plus fresh green onions. Gently stir everything together.
Scoop over fresh rice, drizzling extra sauce in the frying pan overtop. Serve and enjoy!
Recipe Notes:
Leftover sweet and sour pineapple fish can be stored in an airtight container in the fridge up to 3-4 days. Reheat in the microwave for 1-2 minutes until warmed through.
I like to sprinkle a little bit of water overtop of my leftover rice before microwaving. I find this helps to make it softer.
The white fish will crumble as you stir it. Personally, I don’t mind it this way. However, if you prefer larger chunks, gently stir only a few times while cooking, and to toss with the sweet and sour sauce.
Frozen fish can be added straight to the frying pan. Just chop it into smaller chunks before cooking.
If broccoli florets are too large, chop them into bite-size pieces while they’re still frozen.
Use leftovers in a wrap or pita for an easy lunch.
Try this recipe with chicken or pork, chopping the meat into smaller pieces before cooking.
Substitute broccoli for bell peppers, mushrooms, asparagus, spinach, corn or peas.