Honey Lime Chicken

2 lbs chicken tenders

1/2 T garlic salt

1 T peanut oil

20 oz can pineapple rings

1/4 C honey

3 T lime juice

2 T soy sauce

1 T cornstarch

Sprinkle chicken with garlic salt, brown in oil. Drain pineapple (reserve juice). Add 1/4 C 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 boil. Cover and stir till thick and clear (about 1 min). Remove from heat. Allow to cool. Mix with chicken. Can be frozen for later.

Honey Lime Chicken

Apple-Cinnamon Coffeecake

1-1/2 C flour

1 C sugar

1-1/2 t baking powder

1-1/2 t cinnamon

1/2 t salt

3/4 C low-fat milk

2 T butter, melted

1 t vanilla

1 large egg, lightly beaten

1 C diced peeled Granny Smith apple (about 1 apple)

Streusel:

1/4 C packed brown sugar

2 T flour

1/2 t ground cinnamon

2 T chilled butter, cut into small pieces

Preheat oven to 350 degrees. Lightly spoon 1-1/2 C flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients(through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8 inch square baking pan coated with cooking spray.

To prepare streusel, combine brown sugar, 2 T flour, and 1/2 t cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350 for 45 minutes or until a wooden pack inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving. Serve warm.