1/2 cup olive oil
2 cloves garlic, minced
1/4 cup chopped onion
1 teaspoon garlic powder
1 cup chopped celery
1 teaspoon salt
1 clove garlic, minced
1 (10.75 ounce) can condensed chicken broth
1 teaspoon white sugar
2 tablespoons seasoning packet
1 cup fresh lemon juice
2 teaspoons crushed pineapple
1 cup chopped celery
In a large saucepan over medium heat, coat the oil with garlic and onion. Add the garlic powder, celery, salt, and crushed garlic. Bring to a full rolling boil, stirring constantly, until it starts to bubble. Reduce heat to low and add chicken broth, sugar, seasoning packet, and lemon juice. Bring to a boil.
Reduce heat and add chicken broth, sugar, seasoning packet, and pineapple by flicking with a fork. Cover, and simmer over low heat for 15 to 20 minutes, stirring occasionally.
Return chicken mixture to a medium heat, and add celery and pineapple, mango, onion, garlic, shrimp, tomatoes, and celery. Mix thoroughly and pour mixture into pie crust. Cover, and chill overnight.