Stir Fried Fish and Bell Peppers

1 pound fish fillets
4 tablespoons cornstarch
1 medium sized red or green bell pepper
1 (15 1/4 oz.) can pineapple chunks
1/4 cup soy sauce
1/4 cup honey
1/4 cup ketchup
3 tablespoons vinegar
3 tablespoons dry sherry
3 tablespoons oil (for frying)
dash of pepper

Thaw fish. Cut into 1 inch pieces. Coat fish with 3 tablespoons of the cornstarch. Set fish aside. Cut bell pepper into 3/4 inch squares. Set bell pepper aside. Drain the pineapple, reserving the juice. Combine the pineapple juice, remaining 1 tablespoon of cornstarch and pepper. Stir in soy sauce, honey, ketchup, vinegar and sherry. Set bowl aside.

In a wok or electric skillet cook fish in hot oil about 1 minute on each side; remove fish from skillet. Add pepper squares to skillet; stir-fry about 2 minutes. Remove peppers from skillet. Add pineapple juice mixture to skillet; cook and stir until thickened and bubbly. Add pineapple to skillet; stir in fish and pepper. Heat 1 minute. Serve over hot cooked rice.