Sweet and Sour Crawfish

One 20-ounce can pineapple chunks
1/4 cup brown sugar
2 tablespoons cornstarch
1/4 cup wine vinegar
1 tablespoon soy sauce
2 tablespoons margarine
One 14-ounce bag Chef's Seasonings (onions, celery, bell pepper, shallots, parsley, garlic)
1 pound crawfish tails, cooked

Drain pineapple syrup in saucepan. Add and combine brown sugar cornstarch, vinegar and soy sauce. Cook over low heat until thick, stirring constantly. In another pan, cook Chef's Seasonings in margarine for 5 minutes. Add crawfish. Cook 2 to 3 minutes. Stir in pineapple chunks. Cook 1 minute. Pour crawfish over baked fish that has been basted with honey mustard. Rice or noodles may be substituted.

Serves 6 to 8.

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Cajun Country -- New Iberia, Louisiana