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

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Instructions

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!