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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 5 |
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Ingredients:
1 (8-ounce) can crushed pineapple packed in juice, lightly drained |
1/3 cup sweet asian chile sauce |
1/2 teaspoon reduced-sodium or lite soy sauce |
1/4 teaspoon crushed red pepper, or more to taste |
1 pound raw, lean filet mignon or leanest cut available, cut into about 30 bite-size pieces |
salt and freshly ground black pepper |
1 onion, finely chopped |
cherry tomatoes, for serving, optional |
special equipment: crock pot |
Directions:
1. Place pineapple, chile sauce, soy sauce, and crushed red pepper in a crock pot. Mix well.
2. Season beef with 1/8 teaspoon salt and 1/8 teaspoon pepper and add to the crock pot. Add onion and stir to coat.
3. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.
4. Season with additional crushed red pepper, if desired and serve with tomatoes, if using. Serve with excess sauce and toothpicks. Yum!
5. Cook's Note: Alternatively, recipe can be baked in the oven, covered, at 325 degrees F for 3 to 4 hours.
6. PER SERVING (1/5th of recipe, about 6 bites with sauce): 196 calories, 4.5g fat, 313mg sodium, 18g carbs, 0.5g fiber, 15g sugars, 19.5g protein
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