Cal Smart Caribbean-Inspired Chicken

• In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
• When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
• Transfer chicken to a parchment-lined baking sheet. 
• Spread remaining jerk-brown sugar mixture all over chicken. 
• Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**

• Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings). 
• Heat a medium pot over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 2-3 min, until onions begin to soften. 
• Add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
• Cover and bring to a boil over high. Once boiling, add bulgur.
• Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

• Meanwhile, strain pineapple, then roughly chop.
• Roughly chop cilantro.
• To the large bowl with measured jerk-brown sugar mixture, add mayo and pineapple. Stir to combine. 
• Add coleslaw mix, then toss to combine. Season with salt and pepper, to taste. 

• Slice chicken. 
• Fluff bulgur with a fork, then stir in half the cilantro. 
• Divide bulgur, chicken and slaw between plates. 
• Drizzle any resting liquid from the baking sheet over chicken. 
• Sprinkle remaining cilantro over slaw. 

If you've opted to get chicken breasts, prep in the same way the recipe instructs you to prep pork.