Jerk Chicken and Slaw
3 heads baby bok choy, trimmed and thinly sliced
2 cups shredded red cabbage
1/2 of a peeled, cored fresh pineapple, chopped
2 tablespoons cider vinegar
4 teaspoons packed brown sugar
2 teaspoons all-purpose flour
2 teaspoons jerk seasoning
4 small skinless, boneless chicken breast halves
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.
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.
Slice chicken. Serve chicken with pineapple slaw. Makes 4 servings.