We love a meal that brings the heat, and this Spicy Jerk Chicken with Pineapple Coconut Slaw does just that while staying fully keto-friendly. There’s nothing like the smoky, spicy, and slightly sweet flavors of jerk seasoning to wake up the taste buds. Traditionally, jerk chicken is cooked over an open flame, but this version works just as well on a grill or in a cast-iron skillet for an easy, flavor-packed meal.
To balance out the heat, we’re serving it with a creamy coconut slaw that has just a hint of pineapple essence—giving it a tropical twist while keeping the carbs in check. The richness of the coconut milk tames the spice, while the crunch of fresh cabbage and toasted macadamia nuts add the perfect contrast.
This meal is simple, satisfying, and full of island vibes, making it an easy favorite when we’re craving bold flavors without compromising on our keto lifestyle.
Spicy Jerk Chicken with Pineapple Coconut Slaw
This grilled jerk chicken is marinated in a fiery blend of spices and served alongside a creamy coconut coleslaw with hints of pineapple. A flavorful, satisfying, and easy low-carb meal.
Ingredients
For the Jerk Chicken:
For the Pineapple Coconut Slaw:
Instructions
Marinate the Chicken:
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In a large bowl, whisk together olive oil, lime juice, coconut aminos, minced garlic, jerk seasoning, smoked paprika, cayenne (if using), and salt.
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Add the chicken thighs, tossing to coat. Cover and let marinate for at least 30 minutes (or overnight for deeper flavor).
Prepare the Pineapple Coconut Slaw:
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In a large mixing bowl, combine shredded cabbage, carrots, cilantro, and macadamia nuts.
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In a separate small bowl, whisk together coconut milk, lime juice, and salt.
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Pour the dressing over the slaw and toss to combine. Add crushed pineapple for a touch of sweetness if desired. Refrigerate until ready to serve.
Cook the Chicken:
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Preheat a grill or cast-iron skillet over medium-high heat. Lightly oil the grates or pan.
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Remove the chicken from the marinade and shake off excess liquid.
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Grill for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F.
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Let rest for 5 minutes before slicing.
Assemble & Serve:
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Serve the spicy jerk chicken over a generous portion of the coconut slaw. Garnish with extra cilantro and lime wedges.
Nutrition Facts
Servings: 4 ServingCalories:410kcalTotal Fat:28gSaturated Fat: 14gTotal Carbohydrate:9gDietary Fiber: 3gSugars: 3gProtein:33g
Note
Substitutions & Variations
- Chicken Alternative? This recipe works great with shrimp or salmon for a seafood twist.
- Less Heat? Reduce or omit the cayenne pepper for a milder version.
- Dairy-Free & Paleo? Already dairy-free and paleo-friendly!
- No Macadamia Nuts? Swap for toasted coconut flakes or almonds for a different crunch.
- Extra Creamy Slaw? Add 1 tbsp of avocado oil mayo for extra richness.
