Salt and pepper, to taste
2 (8 oz.) cans pineapple slices, drained (reserve juice for glaze)
1/2 cup sweet chili sauce
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar
1/4 cup pineapple juice
Chopped fresh cilantro, for garnish
Preheat oven to 425 degrees. Line a baking sheet with foil. Spray with non-stick cooking spray.
Lay steelhead on foil and season with salt and pepper. Arrange pineapple slices around edges of steelhead. Fold edges of foil up around the fish and pineapple.
In a small bowl, whisk together sweet chili sauce, rice vinegar, soy sauce, brown sugar and pineapple juice. Pour glaze over steelhead.
Bake for 12-15 minutes. Switch oven to broil and cook for an additional 4-5 minutes, or until edges of steelhead just begin to blacken.
Sprinkle with chopped fresh cilantro before serving, if desired.