Ready in under 30 minutes, this spicy chicken dish with sweet pineapple slaw is perfect for any night of the week. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

238 calories; 6.6 g total fat; 0.9 g saturated fat; 72 mg cholesterol; 350 mg sodium. 819 mg potassium; 18.7 g carbohydrates; 2.9 g fiber; 13 g sugar; 26.9 g protein; 6150 IU vitamin a iu; 107 mg vitamin c; 109 mcg folate; 167 mg calcium; 2 mg iron; 60 mg magnesium;