Dinner is Ready, page 143
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
Honey Lime Chicken is especially good with Lemon Rice.
See recipe in On the Side, Sample Recipes.