Nutrition per serving may change if servings are adjusted.
3 heads baby bok choy, trimmed and thinly sliced
2 cups shredded red cabbage
½ of 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 1¼ pounds total)
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°F), turning once halfway through cooking time. Transfer chicken to a cutting board.