Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      ounces        pineapple chunks in juice
   1      large         green bell pepper -- in 1" squares
   1      medium        red bell pepper -- in 1" squares
   1      large         onion -- cut in wedges
     1/4  cup           catsup
   3      tablespoons   red wine vinegar
   3      tablespoons   brown sugar
   2      pounds        skinless boneless turkey breast
     1/4  teaspoon      seasoned salt
   1 1/2  tablespoons   cornstarch
  20      Ounces        pea pods, frozen -- thawed and drained
   2      large         tomatoes -- cut in wedges

Preparation:

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.