Crock Pot Turkey Breast with Pineapple Recipe

ingredients

1 can (20 ounce size) unsweetened pineapple chunks
1 large green bell pepper, cut into 1-in squares
1 medium red bell pepper, cut into 1-inch squares
1 large onion, cut into wedges
1/4 cup ketchup
3 tablespoons red wine vinegar
3 tablespoons brown sugar
2 pounds skinless, boneless turkey breast
1/4 teaspoon seasoned salt
1 1/2 tablespoon cornstarch
1 package (20 ounce size) frozen Chinese snow peas, thawed, drained
2 large tomatoes, cut into wedges

directions

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

Remove the turkey breast. Stir in the remaining 2 tablespoons ketchup, 1 tablespoon vinegar and 1 tablespoon brown sugar. Dissolve the cornstarch in the reserved 3 tablespoons pineapple juice and stir into the sauce.

Cover and cook on high 20-30 minutes longer or until thickened slightly, stirring once. Stir in the snow peas and tomato wedges and heat 5 minutes longer. Carve the turkey breast into slices before serving.

nutrition data

Nutritional data has not been calculated yet.

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