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"From Sandi's Recipe File"

Recipe Source: All-Time Favorite Fish & Seafood Recipes from Better Homes and Gardens Fish & Shellfish Recipe File Serving Size: Makes 4 servings Have this recipe emailed to you!

Fish Sticks Polynesian Amount Ingredient 8 ounce package frozen fish sticks 15 1/2 ounce can pineapple chunks 1 tablespoon cornstarch 1 tablespoon soy sauce 1 1/2 teaspoons instant chicken bouillon granules 2 tablespoons vinegar 1 1/2 cups cooked rice 10 ounce package frozen peas, thawed   Carrot curls and parsley sprigs (optional)

Preparation Instructions:

Set aside 4 fish sticks; cut remaining into 1 inch pieces. Set aside. Drain pineapple chunks, reserving 2/3 cup liquid. For sauce, in saucepan gradually stir reserved liquid into cornstarch; add soy sauce and chicken bouillon granules. Cook and stir till mixture is thickened and bubbly. Remove from heat;a stir vinegar into bouillon mixture.

Combine pineapple chunks, cooked rice, peas, and fish stick pieces. Stir sauce into fish and rice mixture; turn into a 1 1/2 quart casserole. Arrange reserved whole fish sticks atop. Bake in 350 degree oven for 30 to 35 minutes or till rice mixture is heated through. Garnish with carrot curls and parsley sprigs, if desired. Makes 4 servings.

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