Pilchards à la Hawaii

Ingredients 9
Servings 4


  • 820
    pilchards in hot chilli sauce
  • 440
    pineapple chunks
  • 30
  • 1
    green pepper, cut into strips
  • 1
    red pepper, cut into strips
  • 4
    spring onions, chopped
  • 5
    soy sauce
  • salt
  • pepper


Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish with margarine. Carefully drain the cans of pilchards, ensuring that the fish remains intact. Reserve the sauce and carefully arrange the pilchards in the greased dish. Drain the pineapple chunks, reserving the syrup. Arrange the pineapple pieces on top of the fish in the prepared dish. Preheat the oil in a large pan and sauté the green and red pepper strips and spring onion until soft. Add the chilli sauce, pineapple syrup and soy sauce and season to taste with salt and pepper. Reduce the heat and simmer for about 1 minute. Pour the sauce over the pilchards and pineapple chunks, cover and bake for abut 20 minutes or until the dish is heated through.

Read more on: fish/seafood  |  bake

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