Dice up the chicken and put into a bowl. Add the garlic salt and toss together to coat the chicken. Set aside.

Drain the pineapple juice into a small bowl and set aside.

Over med-high heat, heat up a large skillet with the vegetable oil. Add the chicken and cook for 4-5 minutes, stirring constantly. You want the edges of the chicken to be golden brown and the chicken is no longer pink.

Add 1/4 cup of the pinapple juice to the chicken.

Immediately reduce heat to low, cover and simmer for 4-5 minutes, until most of the juice has been absorbed.

In a small bowl, whick together the remaining pineapple juice, honey, lime juice, tamari sauce and cornstarch, until smooth.

Pour over chicken in the skillet; cook, stirring constantly, for about 1 minute, until the sauce has thickened.

Add pineapple tidbits to skillet, heat for 1 minute. stirring, until warm.

Remove from heat and serve over brown rice and with a vegetable, I used broccoli and it went along great with it, plus my boys will eat broccoli.

Let it cool completely. Place the chicken and pineapple sauce in a gallon-size freezer bag, getting all the air out. Or use a foodsaver machine to remove the air and seal it.

Don't forget to label it before putting it into the freezer.

Place the bag in the refrigerator for at least 12 hours or up to 24 hours hours to thaw. You can always run lukewarm water over the bag until you can break up the food apart slightly. Heat in a large skilliet over med-high heat for 4-5 minutes, stirring constantly until heated through.