Thursday, March 4, 2010

Honey Lime Chicken

Serves: 4

4 boneless, skinless chicken breast halves
1 1/2 t. garlic salt
1 T. oil
1 can (20 oz.) sliced pineapple
1/4 c. honey
3 T. lime juice
1 T. soy sauce
2 t. cornstarch
Lime wedges, optional

Sprinkle chicken with garlic salt. In a large skillet, brown chicken in oil over medium-high heat. Drain pineapple, reserving juice. Add 1/4 cup juice to skillet; set remaining juice aside. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear. Remove chicken and keep warm. Combine honey, lime juice, soy sauce, cornstarch and remaining pineapple juice; pour into skillet. Bring to a boil over medium heat, stirring for 1-2 minutes. Add pineapple; heat through. Pour sauce over chicken; garnish with lime wedges if desired.

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Tips: This lightly sweet chicken dish was easy to put together. I actually poured the sauce out of the skillet before adding the pineapple. I did this because I wanted the pineapple to have a little flavor from the sauce but still retain most of its pineapple flavor. We served this over hot, cooked rice. If you like the chicken and lime combination, then try Lime-Salsa Chicken too. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.

Recipe from Taste of Home 30-Minute Cookbook


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