Whisk all the sauce ingredients together and set aside.
The fish can be pike, pickerel, orange roughy, sole or any firm, white-fleshed fish. Cut into serving-sized pieces.
Mix flour, DLS* and garlic powder.
Dredge fish in flour mixture and fry in 1/4" (1 cm) medium hot vegetable oil until golden brown and crisp, about 3-4 minutes per side. Remove to a wire rack placed over a tray to drain.
Quickly drain the oil from the pan and wipe it out. Add 2 tbsp. (30 mL) fresh oil and stir-fry peppers and onions until tender-crisp.
Add the pineapple, fish and the sauce. Stir gently to mix; bring to a boil; simmer 2-3 minutes.