Recipe Library
Jerk Chicken & Pineapple Slaw
Jerk-seasoned chicken breasts cook to a golden crust that locks in juicy meat with warm spice and a touch of sweetness. A bright slaw of bok choy, red cabbage, and pineapple tossed in cider vinegar and brown sugar delivers cool crunch and juicy tropical contrast in every bite.
- Total
- 37 min
- Prep
- 25 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 239
- Protein
- 27g
- Carbs
- 19g
- Fat
- 7g
- Fiber
- 3g
- Sugar
- 13g
- Sodium
- 350mg
Ingredients
- 3 heads baby bok choy, trimmed and thinly sliced
- 2 cups shredded red cabbage
- 1/2 a fresh pineapple, peeled, cored and chopped
- 2 tablespoons cider vinegar
- 4 teaspoons packed brown sugar
- 2 teaspoons all-purpose flour
- 2 teaspoons jerk seasoning
- 4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
Instructions
- For pineapple slaw, in a very large bowl combine bok choy, cabbage and pineapple. In a small bowl combine cider vinegar and 2 teaspoons of the brown sugar. Drizzle over bok choy mixture; toss to coat. Set aside.
- In a large resealable plastic bag combine the remaining 2 teaspoons brown sugar, the flour and jerk seasoning. Add chicken; shake well to coat. Grease a grill pan or a heavy 12-inch skillet. Add chicken; cook over medium heat for 8 to 12 minutes or until no longer pink (170 degrees F), turning once halfway through cooking time. Transfer chicken to a cutting board.
- Slice chicken and serve with pineapple slaw.