Jerk chicken with pineapple salad

Ingredients:

• 4 chicken breast halves with skin and bones (220 g each)
• 1 and 1/4 tbsp. Jamaican jerk sauce
• 4 cups coleslaw mix
• 2 tablespoons mayonnaise
• 2 tbsp toasted salted cashews, chopped
• 2 tbsp. cilantro leaves, chopped
• Juice of half a lemon
• A quarter of a pineapple, diced (remove the core)
• 2 cups hot white rice, for serving
• Vegetable oil to grease the grill grate

Preparation:

1. Preheat your outdoor grill by setting up direct and indirect heat zones.
2. Brush the grill grate with vegetable oil. Season the chicken with salt and black pepper. Grill over direct heat until golden brown and crisp, about 5 minutes per side. Transfer to a large bowl filled with 1 cup Jamaican jerk sauce and toss to coat evenly.
3. Return the chicken to the grill over indirect heat, cover, and cook, basting once with the remaining sauce, until the internal temperature reaches 165°F (74°C), 25 to 30 minutes. Transfer the chicken back to the grill, skin side down, and cook until lightly charred, about 5 minutes.
4. Meanwhile, in another large bowl, combine the cabbage mixture, mayonnaise, cashews, cilantro, lemon juice, and pineapple. Season with salt and pepper to taste and stir.
5. Serve jerk chicken with pineapple-cabbage salad and warm rice.