Turkey Breast with Pineapple, Tomatoes, and Peppers (Recipe)

This dish has classic flavor and is a cinch to prepare in the slow cooker.  Serve with hot steamed rice.

Ingredients

1 (20 ounce) can unsweetened pineapple chunks

1 large green bell pepper, cut into 1-inch 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

1 (2 pound) skinless, boneless turkey breast

1/4 teaspoon season salt

1 1/2 tablespoons cornstarch

2 (10 ounce) packages frozen Chinese snow peas, thawed and drained

2 large tomatoes, cut into wedges

Steps

1.  Drain the pineapple chunks, reserving 3 tablespoons juice.  In a 3 1/2 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.

2.  Cover and cook on the high heat setting 3 1/2 to 4 hours, or until the turkey is cooked through, tender and white in the center.  Remove the turkey breast.

3.  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 to 30 minutes longer, or until thickened slightly, stirring once.

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