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Turkey Breast with Pineapple, Tomatoes and Peppers

Turkey Breast with Pineapple, Tomatoes and Peppers is a home-style recipe made with Pineapple Chunks In Juice, Large Green Bell Pepper, Medium Red Bell Pepper, Large Onion, Catsup, and Red Wine Vinegar. Serves 6.

Zutaten

• 1.0 Pineapple Chunks In Juice
• 1.0 Large Green Bell Pepper
• 1.0 Medium Red Bell Pepper
• 1.0 Large Onion

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Zubereitung (Vorschau)

1. 1

   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.

2. 2

   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.