Turkey Breast with Pineapple, Tomatoes and Peppers

Course : Crockpot
Serves: 6
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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.

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