This will easily become one of your go-to recipes to make for your family! I served the chicken over brown rice along with some broccoli. Simple, easy, delicious!
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.
For bulking the recipe to make 12 servings:
4lbs chicken breasts
2 tsp garlic salt
40 oz pineapple tidbits
2 tbsp vegetable oil
1/2 cup honey
6 tbsp lime juice
3 tbsp tamari sauce
5 tsp cornstarch
2 gallon bags
Courtesy of Seriously Good Freezer Meals: 150 Easy Recipes to Save Your Time, Money & Sanity by Karrie Truman © 2017 www.robertrose.ca