Dinner is Ready, page 143
Honey Lime Chicken
2 pounds chicken tenders
1 1/2 teaspoons garlic salt
1 tablespoon oil
1 (20-ounce) can pineapple rings
1/4 cup honey
3 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon cornstarch
Sprinkle chicken with garlic salt. Brown in oil. Drain pineapple, reserving juice. Add 1/4 cup reserved pineapple juice to skillet. Cover and simmer 6 to 8 minutes, until chicken is golden. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to a boil. Cook and stir until thick and clear, about 1 minute. Remove from heat. Allow to cool. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze. 6 servings.
To serve: Thaw. Heat until sauce is hot and bubbly and chicken is heated through. Serve over hot rice and garnish with lime wedges.
Honey Lime Chicken is especially good with Lemon Rice. See recipe in On the Side, Sample Recipes.