Ingredients:

1 can (20 ounces) sliced pineapple in juice, drained, reserving juice
3/4 cup reserved pineapple juice
2 tablespoons lime juice
2 cloves garlic, minced
2 tablespoons water
1 tablespoon cornstarch
2 tablespoons minced fresh cilantro
1 to 2 teaspoons minced jalapeno pepper
2 tablespoons Equal(R) Spoonful
Salt and pepper to taste
6 salmon, haddock or halibut steaks or fillets (about 4 ounces each), grilled

Directions:

Cut pineapple slices into 1/2-inch pieces. Combine pineapple pieces, reserved pineapple juice, lime juice and garlic in medium saucepan. Heat to boiling. Reduce heat and simmer uncovered 2 to 3 minutes.
Combine cold water and cornstarch. Stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat. Stir in cilantro and jalapeno pepper.
Stir in Equal(R); season to taste with salt and pepper. Serve warm sauce over fish.