Serves 4
Prep Time 10 minutes
Cook Time 20 minutes

16 frozen breaded Alaska pollock fish sticks (.75 to 1.0 oz. each)
8 slices (about 16 ounces) canned pineapple slices, drained
2 Tablespoons teriyaki sauce
8  wheat buns (2-1/2 to 3-inch size) or 8 Hawaiian rolls (slider size), toasted or grilled
1/3 to 1/2 cup mayonnaise blended with 1/2 teaspoon of any one of the following: red pepper sauce, Sriracha sauce or chili-garlic sauce
1/4 cup red onion slivers
2 cups arugula, mixed greens or watercress


Prepare breaded Alaska pollock fish sticks according to package directions; keep warm.

While fish sticks are baking, marinate pineapple slices in teriyaki sauce for 5 to 10 minutes in non-reactive bowl; drain.  Grill pineapple slices in hot pan until browned on both sides; remove and keep warm.  

Wipe out pan. Grill cut sides of buns; keep warm.

To prepare sandwiches, spread mayonnaise blend on cut sides of buns.  Layer on each bottom bun: 2 fish sticks, red onion slivers, a pineapple slice and 1/4 cup greens.  Close with bun top.