Jerk Chicken and Slaw

By á-174535

Enjoy a taste of the islands! Bok choy, red cabbage and pineapple slaw provide a cool counterpoint to spicy jerk chicken. Together, they make a complete meal!

Ingredients

• 3 heads baby bok choy, trimmed and thinly sliced
• 2 cups red cabbage, shredded
• 1/2 fresh pineapple, peeled, cored and chopped
• 2 tablespoons cider vinegar
• 4 teaspoons packed brown sugar, divided
• 2 teaspoons all-purpose flour
• 2 teaspoons jerk seasoning
• 4 small skinless, boneless chicken breast halves

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Slaw:
In a very large bowl combine bok choy, cabbage and pineapple. Combine cider vinegar and 2 teaspoons brown sugar. Drizzle over bok choy mixture; toss to coat. Set aside.

Jerk Chicken:
In a large, resealable plastic bag combine the remaining 2 teaspoons brown sugar, flour and jerk seasoning.

Add chicken. Shake well to coat.

Cook over medium heat on a lightly greased grill pan or 12-inch heavy skillet for 6 to 8 minutes, turning once, until no pink remains (170°F).

Remove chicken to cutting board. Slice.

Serve chicken with pineapple slaw.