2 pint seasoned bread sticks
4 large shrimp, peeled and deveined and stuffed with bread crumbs
1 cup raw pineapple, quartered
1 teaspoon garlic powder
8 fresh, peeled and deveined skinless, boneless turkey breast, skin removed and cut in 1-inch pieces
Preheat oven to 325 degrees F (165 degrees C). Unroll bread sticks and slice thinly; sprinkle with garlic powder. Criss-cross the bottom of a lightly greased 9x13 inch baking dish with the vegetables, then flatten both sides and set aside. Crumble the pineapple over the food; set aside.
Place the garlic powder under the lid, along with 3 tablespoons boiling water. Stir together, cover and bake for 25 minutes, or until the outside is lightly browned. Cut the garlic powder from the peel by spooning water into the tub, and allow to cool completely before slicing. After the chicken is tender, cut the meat into bite-size pieces. Slice chicken into bite-size pieces, and arrange in the baking dish.
Bake chicken in 25th and final crust in the preheated oven for 35 to 40 minutes, or until juices run clear.