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. MC formatting by bobbi744@sojourn.com Serving Ideas : Serve with hot steamed rice. NOTES : Per serving: 272 calories, 2.9 g. fat, 9.6 % of total calories from fat, 91 mg. chol. This dish has classic flavor and is a cinch to prepare in the slow cooker. Recipe by: The Best Slow Cooker Cookbook Ever Posted to MC-Recipe Digest V1 #389 by Roberta Banghart on Jan 25, 1997.