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One-Skillet Jerk Chicken and Cabbage

Servings 4 people
Cook Time 40 mins


  • Large mixing bowl
  • Chef’s knife
  • Cutting board
  • 10 or 12 inch skillet (preferably cast iron)


  • 3 tablespoons olive oil divided
  • 2 tablespoons jerk or blackening seasoning
  • Kosher salt
  • 2 limes, juice of divided
  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 10 to 16 ounce bag shredded green cabbage
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon unsalted butter
  • 1 cup diced pineapple
  • 1 avocado diced
  • 1/4 cup finely chopped cilantro


  • Combine 2 tablespoons olive oil, 2 tablespoons jerk seasoning, 3/4 teaspoon kosher salt, and the juice of 1 lime in a large bowl. Add 2 boneless skinless chicken breasts and toss to coat. Marinate for at least 30 minutes but up to 24 hours.
  • Heat a 10 or 12 inch skillet (preferably cast iron) over medium-high heat. Sear chicken for 3 to 4 minutes on the first side, until you get a nice crust. Flip the chicken, cut the heat down to low and cover 10 to 12 minutes, until an internal thermometer registers 160°F (it will continue cooking off the heat to reach 165°F). Transfer the chicken to a cutting board.
  • Add 1 bag of cabbage to the skillet and toss to coat in those chicken juices. If needed, add a bit of oil if there’s not any fat left in the pan. Cook for 3 to 4 minutes, tossing frequently until wilted. Stir in 2 tablespoons vinegar and 1 tablespoon butter. Season with 1/2 teaspoon kosher salt and keep stirring until tender and delicious. Adjust seasoning to taste - you might want more salt or vinegar.
  • Make the pineapple salsa by tossing 1 cup diced pineapple, 1 diced avocado, 1/4 cup finely chopped cilantro, the remaining 1 tablespoon olive oil, and the remaining juice of 1 lime in a bowl. Season to taste with salt.
  • Slice the chicken on the bias and serve over cabbage with salsa on top.