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Ingredients
| baby bok choy: 3 oz |
| cabbage heads (chopped): 2 cups |
| canned pineapples (chunks): 1 cup |
| apple cider vinegar: 2 tsp |
| light brown sugar (packed): 4 tsp |
| all-purpose flour (unsifted): 2 tsp |
Jerk chicken and slaw
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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.