hawaiian sweet & sour sauced turkey breast
Left over roasted turkey breast... what to do with it that would be different, moisten the meat and be easy and tasty. This was first created using leftover turkey meat and then I said I'm going to try this again in the crock pot with a new boneless fully cooked turkey breast. Easy and on my list as a new favorite! My recipe for Crock pot Coconut-lime Rice is also used when I serve this over a great easy crock pot recipe also found under my profile. My husband loves this for a change in turkey and my grand daughter request it when ever she spends the night with NANA and Big Daddy!
prep time
30 Min
cook time
3 Hr
method
Slow Cooker Crock Pot
yield
8-12 serving(s)
Ingredients
- 4 pounds turkey fully cooked breast meat, whole or sliced
- 1 cup crushed canned pineapple tidbits in its own juice
- 1/2 cup mango jam
- 3/4 cup light brown sugar
- 1/2 cup water chestnuts, minced
- 4 teaspoons crushed red pepper flakes, reserving 1 1/2 tsp garnish
- 1/2 cup green onions, using both the green tops and white bottom sliced into 1/2 inch pieces
- 2 tablespoons dried chives
- 1/2 cup red bell pepper, finely diced
- 2 cups chicken broth
- 1 teaspoon coarse ground black pepper
- 1 1/2 teaspoons kosher salt
- 2 tablespoons garlic, minced
- 2 ounces lime juice
- 1/3 cup cornstarch
- 1 1/2 cups very hot water
- 1/2 cup butter, unsalted at room temperature
- 4 cups my recipe for crock pot coconut-lime rice (optional) or cooked white rice of your choice
- 30 ounces (2-15 ounces cans of black beans, heated for 30 minutes with 1/4 cup of diced green onions (optional)
How To Make hawaiian sweet & sour sauced turkey breast
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Step 1Place the turkey breast in the bottom of crock pot. Turn on high and cover with lid as you prepare some of the other ingredients. -
Step 2In a medium sized bowl add in the pineapple tidbits, jam, brown sugar, chicken broth, water chestnuts, 2 1/2 teaspoons crushed red pepper flakes, green onions, dried chives, red bell pepper, black pepper, salt, garlic and lime juice. Whisk until well blend and sugar disappears and no longer appears granulated any more. Pour mixture over the turkey breast in the crock pot. Put lid back on the crock pot. Cook for 1 1/2 hours on high.
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Step 3Remove the lid and baste the turkey with the sauce, turning the meat over. Replace the lid and allow to continue to cook for 1 hour longer. At 30 minutes, prepare the cornstarch slurry.
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Step 4Place the cornstarch in a medium sized bowl, add in the hot water and whisk until well blended and smooth. Add in the butter and whisk until velvety smooth. Dip out 1 to 1 1/2 cups of the crock pot sauce and whisk it into the cornstarch slurry.
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Step 5Remove the turkey meat from the crock pot and set aside on a platter. Slice the beast into nice 3/4 inch to 1-inch slices and cut into half midway.
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Step 6Add the cornstarch slurry/gravy to the crock pot whisking it in to blend and smooth out all the liquids. When smooth, add the turkey slices back to the crock pot. Replace lid and allow to cook on low for 1 hour.
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Step 7When ready to serve, plate a serving with rice and black beans, garnish with a small pinch/ sprinkle of the remaining crushed red pepper flakes and a green onion blossom (optional) and serve.
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Step 8To make the green onion blossoms, clean each green onion by cutting off the stem and most of the green tops, (use them in this recipe. End up with a length of about 4-6 inches total. Place onion on cutting board and slice through the white end lengthwise, turn it over and slice through again. DO NOT cut away, keep the onion in tact/whole. Place the prepared onions in a glass filled with ice water and place in the refrigerator until ready to use. The slice white ends will curl and make and nice little blossom for garnish!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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