Grilled Mahi Mahi with Pineapple

Gingered Pineapple Marinade 1 1/4 pounds mahi mahi fillet -- 1/2--3/4 thick

4 slices fresh pineapple -- 3/4" thick

**************************************** Gingered Pineapple Marinade: 1 1/2 cups unsweetened pineapple juice

1/4 cup reduced sodium soy sauce

3 Tablespoons packed brown sugar

1 Tablespoon sesame oil

2 teaspoons grated ginger root

1 1/2 teaspoons finely chopped garlic

1/2 teaspoon crushed red pepper

4 medium green onions -- chopped (1/4 cup)

Prepare Gingered Pineapple Marinade by mixing all ingredients. Remove 1 cup of the marinade; cover and refrigerate remaining marinade for basting. Cut fish into 4 serving pieces. Place fish in shallow glass or plastic dish. Pour 1 cup marinade over fish. Cover and refrigerate, turning once, at least 2 hours but no longer than 12 hours.

Generously spray grill rack with nonstick cooking spray before heating grill. Heat coals or gass grill. Remove fish from marinade; discard marinade.

Cover and grill fish and pineapple about 4 inches from medium heat 8 to 12 minutes, brushing frequently with reserved marinade and turning once, until fish flakes easily with fork. If pineapple becomes too brown, remove from grill.) Discard any remaining basting marinade.

Makes 4 servings.