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Caribbean Chicken

Ingredients

  • 4 cups cooked rice
  • 1 medium red bell pepper, chopped
  • 1/4 cup chopped green onions
  • 1/4 cup flaked/shredded coconut
  • 15 ounces can pineapple tidbits in pineapple juice, undrained
  • 1/4 cup packed brown sugar
  • 8 teaspoons lime juice
  • 4 skinless boneless chicken breast halves (4 oz. each)
  • 4 sheets aluminum foil
  • caribbean jerk season

Instructions

Caribbean Jerk Season 1 teaspoon allspice 1/2 teaspoon dried thyme leaves 1/2 teaspoon paprika 1/4 teaspoon hot pepper sauce 2 Teaspoons vegetable oil Combine allspice, dried thyme leaves, paprika, hot pepper sauce, and vegetable oil in small bowl, mix well. Wrap and seal foil to form 4 packets. Preheat oven to 450 F or preheat grill to high. Spray foil with nonstick cooking spray. Combine rice, red pepper, onions, coconut, pineapple, brown sugar, and lime juice. Center 1/4 of rice mixture on each foil sheet. Rub Jerk Season over chicken, place on top of rice mixture on foil sheets. Bake 18-20 minutes on a cookie sheet in preheated oven or grill 18-20 minutes on high in covered grill.

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