1.Drain and chop the pineapple and reserve the juice.
2.Make the juice up to a quarter of a pint with water and put in a small pan with the rice.
3.Cook the rice for ten minutes, then add the pineapple, tomato, green pepper and a little more water if necessary.
4.Continue to cook for a further five minutes or until the rice is just tender.
5.Meanwhile, cook the fish in a shallow pan with the lemon juice and sufficient water to cover for ten to fifteen minutes.
6.Drain and flake the fish and stir into the rice mixture and season to taste.
7.Serve hot with a green salad.