Jerk Chicken and Slaw

3 Heads Trimmed and Sliced Baby Bok Choy
2 Cups Shredded Red Cabbage
½ Chopped Pineapple
2 tbsp Cider Vinegar
2 tsp Packed Brown Sugar
Slaw Mixture
2 tsp Flour
2 tsp Jerk Seasoning
4 Small Skinless, Boneless Chicken Breasts

For Pineapple Slaw, in a bowl toss together 3 heads of trimmed and sliced baby Bok Choy with 2 cups shredded red cabbage and half a chopped pineapple. Combine 2 tablespoons cider vinegar and 2 teaspoons packed brown sugar. Toss with slaw mixture; set aside. In a large re-sealable plastic bag combine equal parts brown sugar, all-purpose flour, and jerk seasoning (about 2 teaspoons each.) Add 4 small, skinless, boneless chicken breasts; shake well to coat. Cook in a lightly greased skillet over medium heat for 3-4 minutes per side or until no pink remains (170 degrees F.) Serve over Pineapple Slaw.