Caribbean Chicken

Name: Caribbean Chicken
Ingredients: 4 cups cooked white rice; 1 medium red bell pepper, chopped; 14 cup green onion, chopped; 14 cup sweetened flaked coconut; 15 ounces pineapple chunks in juice or 15 ounces crushed pineapple, undrained; 14 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; 12 teaspoon dried thyme leaves; 12 teaspoon paprika; 14 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)

15 ingredients

8 steps

Ingredients

4 cups cooked white rice
1 medium red bell pepper, chopped
14 cup green onion, chopped
14 cup sweetened flaked coconut
15 ounces pineapple chunks in juice or 15 ounces crushed pineapple, undrained
14 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
12 teaspoon dried thyme leaves
12 teaspoon paprika
14 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)

Directions

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 1/4 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.