Jerk Chicken and Slaw
By á-239
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 bok choy, trimmed and sliced
- 2 cups shredded cabbage
- 1/2 pineapple, cored, peeled and chopped
- 2 tablespoons apple cider vinegar
- 4 teaspoons brown sugar, divided
- 2 teaspoons flour
- 2 teaspoons jerk seasoning
- 4 skinless, boneless chicken breasts
Details
Servings 4
Preparation time 35mins
Cooking time 45mins
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.
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