Caribbean Chicken

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 cups cooked rice
• 1 medium red bell pepper, chopped
• 1/4 cup green onion, chopped
• 1/4 cup sweetened flaked coconut
• 15 ounces pineapple chunks in juice or 15 ounces crushed pineapple, undrained
• 1/4 cup light brown sugar, packed
• 8 teaspoons lime juice
• 4 (4 ounce) boneless skinless chicken breast halves
• 4 sheets aluminum foil
• nonstick cooking spray
• 1 teaspoon allspice
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon paprika
• 1/4 teaspoon hot pepper sauce (use much more than this for hotter flavor)
• 2 teaspoons vegetable oil (use less than this if using more hot sauce)

Recipe

• 1 for the jerk seasoning, combine allspice, dried thyme leaves, paprika, hot pepper sauce, and vegetable oil in small bowl, mix well.
• 2 preheat the oven to 450 degrees or preheat grill to high.
• 3 spray the four foil pieces with nonstick cooking spray.
• 4 combine hot rice, red pepper, coconut, pineapple, brown sugar, and lime juice (add coconut last if preparing packets for coconut-haters first).
• 5 put ¼ of the rice mixture in the center of each foil sheet.
• 6 rub jerk season over chicken breast halves, and place on top of rice mixture on foil sheets.
• 7 wrap and seal foil to form 4 packets.
• 8 bake 18-20 minutes on a cookie sheet in preheated oven or grill 18-20 minutes on high in covered grill.