Sweet and Sour Pineapple Chicken
4 boneless, skinless chicken breast halves
1 ½ teaspoons garlic salt
1 Tablespoon oil
1 20 oz. can pineapple tidbits
¼ cup honey
3 Tablespoons lime juice
2 Tablespoons soy sauce
2 teaspoons cornstarch
Cut chicken into chunks and brown in oil with the garlic salt. Drain pineapple. Add ¼ cup pineapple juice to skillet. Cover and simmer 6-8 minutes. 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, and sauce in gallon freezer bag. Label and freeze.
To serve: Thaw. Heat until sauce is hot and bubbly and chicken is heated through. Serve over hot rice and garnish with lime wedges.
Note: As requested, this is a recipe that you could take directly from the oven to the stove. Just be aware that it will take longer to heat it through. I had to do that this last time but since it takes a while to get the rice going and cooked, I had plenty of time to do it that way.
I got this recipe from a book called Dinner is Ready by Deanna Buxton.
