Jerk Chicken and Slaw


Turn this recipe into a handheld meal by slicing the chicken into strips then arranging them with slaw on a whole grain tortilla.

Jerk Chicken Slaw
Photo: Andy Lyons
Total Time:
20 mins


  • 3 heads baby bok choy, trimmed and thinly sliced

  • 2 cup shredded red cabbage

  • ½ of a peeled, cored fresh pineapple, chopped

  • 2 tablespoon cider vinegar

  • 4 teaspoon packed brown sugar

  • 2 teaspoon all-purpose flour

  • 2 teaspoon jerk seasoning

  • 4 small skinless, boneless chicken breast halves


  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.

Nutrition Facts (per serving)

205 Calories
2g Fat
19g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 205
% Daily Value *
Total Fat 2g 3%
Cholesterol 66mg 22%
Sodium 318mg 14%
Total Carbohydrate 19g 7%
Total Sugars 13g
Protein 29g
Vitamin C 1.1mg 6%
Calcium 171.6mg 13%
Iron 2.3mg 13%
Potassium 773mg 16%
Folate, total 108.9mcg
Vitamin B-12 0.4mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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