Turkey Breast with Pineapple, Tomatoes and Peppers


Course : Crockpot
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:


20 ounces pineapple chunks in juice

1 large green bell pepper -- in 1 inch squares

1 medium red bell pepper -- in 1 inch 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 / Directions:


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.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

More Crockpot Recipes