3 tablespoons olive oil
1 cup black olives, drained
1 (15 ounce) can crushed pineapple, drained
4 skinless, boneless chicken breast halves
2 (6 ounce) cans horseradish
1 packet chicken bouillon granules
1 1/4 cups water
1 teaspoon curry powder
2 teaspoons lemon zest
1/2 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1 (18 ounce) bottle habanero peppers with green chile peppers, drained
Heat olive oil in a large saucepan over medium heat; remove pan from heat.
In a medium bowl, cream together the brown sugar, sesame seeds, garlic powder, lemon zest, and garlic powder. Mix until smooth, then continue to blend until smooth.
In a large bowl, toss limes and pineapple with chicken, horseradish, bouillon, water, and curry powder. Add the creamed mixture, lemon zest, garlic powder, salt, thyme, and garlic powder. Mix well.
Transfer chicken to the saucepan of olive oil, and cook and stir lightly until no longer pink. Remove from heat, and immediately stir in pineapple, chicken, horseradish,
Just like my Grandpa used to make it every Thanksgiving after a Fall hunting trip! Yum Yum. Thanks for the walk down memory lane:-)
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