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Jerk Chicken and Slaw


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!

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Rate this recipe 4.4/5 (88 Votes)


  • 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


Servings 4
Adapted from


Step 1

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.

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