Macy is my fellow fresh pineapple-lover. It's a little like torture to her when I buy a whole pineapple and put it in the fruit bowl, only to tell her she can't eat it (yet). She sure likes to hang out with me in the kitchen when I finally do cut into it, though. Funny little coincidence... ;-) So I had lots of company when I made this dish last week. And sure enough, it's a new favorite for Macy.
1-1/2 cups unsweetened pineapple
1/3 cup low sodium soy sauce
3 tablespoons coconut sugar
1 tablespoon dark sesame oil
2 teaspoons peeled, freshly grated ginger root
1-1/2 teaspoons minced garlic
1 teaspoon Tony Chachere's seasoning
1 lb. tilapia
1 whole pineapple
1 teaspoon corn starch
1. Combine first 7 ingredients and stir well.
2. Peel, slice and core pineapple. (Confession: I actually didn't core mine this time, since it's easy enough to cut with a fork, and my family didn't mind, but if serving company, you would want to core the pineapple.)
3. Layer fish and sliced pineapple in baking dish and cover with 1/2 of pineapple juice mixture. Marinate in refrigerator for an hour or two, flipping fish at least once.
4. Preheat broiler. Place fish and pineapple slices on baking rack fitted into shallow baking sheet. Broil on top rack of oven for 10-12 minutes, checking often so as not to burn.
5. While fish and pineapple are cooking, add second half of pineapple juice mixture to small sauce pan and bring to boil.
6. Combine corn starch with 1 teaspoon water and mix well. Add to sauce pan and continue to boil until mixture begins to thicken.
7. When fish and pineapple are ready, remove from oven and place on serving platter. Drizzle sauce over top of entire platter and serve warm.