2 cups - pineapple juice
1 tbsp - cornstarch
2 tbsp - light soya sauce
1 1/2 tbsp - white vinegar
2 - garlic cloves, crushed
3 tbsp - minced fresh ginger
1 1/4 pounds - raw firm fish (surmai)
4 cups - fresh pineapple in large chunks (or substitute canned pineapple chunks)
1 - large red onion, cut in wedges

In a small saucepan, dissolve cornstarch in pineapple juice.
Add soya sauce, vinegar, garlic and ginger. Simmer until slightly thickened, about 7 minutes. Let cool.
Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
Thread fish, pineapple and onion on skewers.
Place on a hot grill (or under a broiler) until fish is done to your liking.
Serve with rice. Heat marinade and use as a sauce over fish and rice.