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. |
