For pineapple slaw, in a very large bowl combine the first three ingredients (through pineapple). Combine vinegar and 2 teaspoons of the brown sugar. Drizzle over bok choy mixture; toss to coat.
In a plastic bag combine remaining 3 teaspoons brown sugar, flour, and jerk seasoning. Add chicken, shaking to coat.
Coat a grill pan with cooking spray; heat over medium heat. Add chicken; cook 12 to 15 minutes or until done (165 degrees F), turning once. Transfer to a cutting board; slice chicken. Serve chicken and pineapple slaw in wraps.