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.
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