Serves: 4 Prep Time: 15 min Total Time: 50 min
•	1 can (20 ounces) pineapple tidbits packed in pineapple juice, drained (or 1-1/2 cups chopped fresh pineapple)
•	1/4 cup chopped pimento, drained
•	1/4 cup finely chopped red onion or scallion
•	1 small jalapeno pepper, seeds and ribs removed, and finely chopped
•	1/4 cup CRISCO Oil, divided
•	3 tablespoons rice wine vinegar
•	2 tablespoons dark brown sugar
•	3/4 teaspoon salt
•	1/2 teaspoon freshly ground black pepper, divided
•	1-1/2 pounds firm-fleshed fish fillets, such as salmon, flounder or halibut

1. Combine pineapple, pimento, red onion, jalapeño, 2 tablespoons Crisco Oil, vinegar, brown sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper in glass or stainless steel mixing bowl. Stir well. Refrigerate 30 minutes tightly covered. Prepare grill or heat broiler.

2. Rinse fish. Pat dry. Brush with remaining 2 tablespoons Crisco Oil. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill or broil fish 3 minutes. Turn gently with spatula. Grill 3 minutes or until fish flakes easily with fork. (Fish requires 10 minutes total grilling or broiling time per inch of thickness.) Remove from grill. Top with salsa. Serve immediately.

Note: The salsa can be made up to 1 day in advance and refrigerated, tightly covered. Boneless skinless chicken breasts, turkey cutlets or thin boneless pork chops can be substituted for fish.