Jerk Chicken with Pineapple Slaw

Getting your spicy chicken fix got easier by using a jerk cooking sauce. Grilling over indirect heat on an outdoor grill ensures that your chicken will be moist on the inside without being charred to a crisp on the outside.
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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 servings
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Vegetable oil, for oiling the grill grates

Four 8-ounce skin-on, bone-in chicken breast halves

Kosher salt and freshly ground black pepper

1 1/4 cups Food Network Kitchen™ Inspirations Jamaican Style Jerk Cooking Sauce

4 cups coleslaw mix

2 tablespoons mayonnaise

2 tablespoons roasted, salted cashews, chopped

2 tablespoons cilantro leaves, chopped

Juice of half a lemon

A quarter of a pineapple, core removed and diced

2 cups cooked warm white rice, for serving


  1. Preheat an outdoor grill to medium-high heat on one side.
  2. Oil the grill grates. Sprinkle the chicken all over with salt and pepper. Grill over direct heat until golden and crisp, about 5 minutes per side. Transfer to a large bowl filled with 1 cup of the Jamaican Style Jerk Cooking Sauce and toss to coat. Return the chicken to the indirect side of the grill, cover and cook, basting once with the remaining cooking sauce, until the chicken reaches and internal temperature of 165 degrees F, 25 to 30 minutes. Transfer the chicken back to the direct side, skin side-down, and cook until slightly charred, about 5 minutes. 
  3. Meanwhile, combine the coleslaw mix, mayonnaise, cashews, cilantro, lemon juice and pineapple in another large bowl. Stir to combine and season with salt and pepper. 
  4. Serve the chicken with the pineapple slaw and rice.