Jerk Chicken and Slaw Makes: 4 servings
Start to Finish Time: 20 minutes
3 heads baby bok choy, trimmed and thinly sliced
2 cups shredded red cabbage
½ of a peeled, cored fresh pineapple, chopped
2 Tbsp. cider vinegar
4 tsp. packed brown sugar
2 tsp. all-purpose flour
2 tsp. jerk seasoning
4 small skinless, boneless chicken breast halves
1. In a very large bowl combine bok choy, cabbage and pineapple. Combine cider vinegar and 2 teaspoons of the brown sugar. Drizzle over bok choy mixture; toss to coat. Set aside.
2. In a large, resealable plastic bag combine the remaining 2 teaspoons of the brown sugar, the 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 degrees F). Remove chicken to cutting board.
3. Slice chicken. Serve chicken with pineapple slaw.