Jerk Chicken and Pineapple Slaw

For pineapple slaw: In an extra-large bowl combine bok choy, cabbage, and pineapple. In a small bowl stir together vinegar and 2 teaspoons of the brown sugar. Drizzle over bok choy mixture; toss to coat.

In a small bowl combine remaining 2 teaspoons brown sugar and the jerk seasoning. Rub on chicken.

Grill on the rack of a covered grill directly over medium heat 8 to 12 minutes or until chicken is done (165°F), turning once. Transfer to a cutting board and slice. Serve chicken with pineapple slaw.