4 Chicken Breasts (I cut mine into bite sized cubes)
1 1/2 tsp garlic salt
1 Tbsp Oil (I used sesame)
1 20-oz can pineapple tidbits (reserve the juice)
1/4 C honey
3 Tbsp lime juice (about 1lime)
2 Tbsp soy sauce
2 tsp cornstarch
Cut the chicken into strips or bite sized pieces and sprinkle with garlic salt.
Heat oil in a skillet over medium-high and add chicken.
Cook chicken until golden brown
Drain the pineapple, keeping the juice.
Add ¼ cup of the pineapple juice to the skillet.
Cover and simmer 6-8 minutes.
Remove the chicken from the pan.
Add honey, lime juice, soy sauce, cornstarch and remaining pineapple juice.
Bring to a boil stirring constantly.
Cook and stir until thick and clear, about one minute.
Add chicken and pineapple tidbits last and heat through.
To freeze: cook as directed, cool then freeze and reheat on stove in sauté pan after thawing.
Chow Mein noodles
Stir Fry vegetables