3 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, chopped
1 (4 ounce) can crushed pineapple
3 tablespoons olive oil
2 tablespoons garlic powder
1 (16 ounce) can crushed pineapple with juice
1/2 cup black olives, divided
1/2 cup sliced almonds
1 (8 ounce) package chopped chicken breast meat
2 tablespoons crabmeat
1 teaspoon paprika
1 teaspoon dried lemon peel
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons dried oregano
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Heat olive oil in large skillet over medium heat. Cook and stir garlic in olive oil until brown. Stir in onion and pineapple, cover, and cook until tender. Stir in olive oil, garlic powder, pineapple with juice, black olives, almonds, chicken, crabmeat, paprika, lemon peel, basil, oregano, sage, thyme, rosemary, oregano, sage, marjoram, crabmeat, basil, oregano, rosemary, salt, pepper. Cook 5 minutes, stirring constantly. Serve over rice.