Ingredients

• 1 (15 ounce) can pineapple chunks in juice
• 1 seedless cucumber, peeled and diced
• 1 medium red bell pepper, chopped
• 2 tablespoons chopped red onion
• 1 teaspoon white wine vinegar
• 1 teaspoon hot pepper sauce (optional)
• 1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
• 1/4 cup white wine
• 4 (6 ounce) halibut fillets

Instructions

1. Drain the pineapple and reserve 2/3 cup juice.
2. Stir the pineapple chunks, cucumber, red pepper, red onion, vinegar and hot pepper sauce, if desired, in a medium bowl.
3. Heat the broth, wine and reserved pineapple juice in a 12-inch skillet over medium-high heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish with the pineapple salsa.