Honey Lime Chicken

Last night (and again tonight) for dinner hubby and I had this delicious Honey Lime Chicken.   I gave it an Asian flare by serving it in bowls with stir-fried vegetables (cooked with soy sauce, sesame oil and a splash of rice vinegar).   It was delicious.   This is a recipe I will be keeping in our freezer meal rotation and making again in the future.   It has a comfort food feel and would be great on a cold night with rice and vegetables, so it would be great in summer since it is so light that would be great with a summer salad as a side.

Ingredients:

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

Instructions:

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.

Serving Suggestions:

Rice

Chow Mein noodles

Lime Wedges

Stir Fry vegetables

Summer salad