1 pound of salmon, skinned, cut into 1 inch pieces
20 ounce can of pineapple chunks, drained—reserve juice
1/4 cup pineapple juice
2 tbsp. soy sauce
2 tbsp. sherry
2 tbsp. olive oil
1 tsp. brown sugar
1 tsp. ground mustard
1/4 tsp. lemon pepper
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