Ingredients Jump to Instructions ↓

  1. 3 heads baby bok choy, trimmed and thinly sliced

  2. 2 cups shredded red cabbage

  3. 1/2 of a peeled, cored fresh pineapple, chopped

  4. 2 Tbsp. cider vinegar

  5. 4 tsp. packed brown sugar

  6. 2 tsp. all-purpose flour

  7. 2 tsp. jerk seasoning

  8. 4 small skinless, boneless chicken breast halves

Instructions Jump to Ingredients ↑

  1. Directions 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. Makes 4 servings.


Send feedback