Turkey Breast With Pineapple, Tomatoes And Peppers

Recipe Ingredients

1		Pineapple chunks in juice
1		Green bell pepper - in 1" squares (large)
1		Red bell pepper - in 1" squares (medium)
1		Onion - cut in wedges (large)
1/4 cup	59ml	Catsup
3 tablespoons	45ml	Red wine vinegar
3 tablespoons	45ml	Brown sugar
2 lbs	908g / 32oz	Skinless boneless turkey breast
1/4 teaspoon	1.3ml	Seasoned salt
1 1/2 tablespoons	22ml	Cornstarch
2		Pea pods - frozen, thawed and drained
2		Tomatoes - cut in wedges (large)

Recipe Instructions

Drain the pineapple chunks, reserving 3 Tbps. juice. In a 3 1/2-4 quart electric slow cooker, combine half the drained pineapple chunks with the green and red pepper, onion and 2 Tbsps. each catsup, vinegar and brown sugar. Mix well. Add the turkey breast, sprinkle with seasoned salt. Top with the remaining pineapple chunks. Cover and cook on High heat setting 3 1/2 -4 hours or until the turkey is cooked through, tender and white in the center. Remove the turkey breast.

Stir in the remaining 2 Tbsps. catsup, 1 T. vinegar and 1 T. brown sugar. Dissolve the cornstarch in the reserved 3 T. pineapple juice and stir into sauce. Cover and cook on High 20-30 minutes longer, or until slightly thickened, stirring once.

Stir in the snow peas and tomato wedges and heat 5 minutes longer. Carve the turkey breast into slices before serving.

By Roberta Banghart

Source:
The Best Slow Cooker Cookbook Ever

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