Caribbean Chicken
- Cook Time: 18 - 22 minutes
- Servings: 4
- Course: Main Dish
Reynolds Kitchens® Tips
Reynolds Kitchens tip
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Ingredients
- 4 cups cooked rice
- 1 medium red bell pepper, chopped
- 1/4 cup chopped green onions
- 1/4 cup flaked coconut
- 1 can (15 oz.) pineapple tidbits in pineapple juice, undrained
- 2 tablespoons packed brown sugar
- 3 tablespoons lime juice
- 4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
- 1 tablespoon Caribbean jerk seasoning
Directions
Step 1
PREHEAT oven to 450°F or grill to medium-high.
Step 2
COMBINE rice, red pepper, onions, coconut, pineapple, brown sugar and lime juice. Center one-fourth of rice mixture on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Rub jerk seasoning over chicken; place on top of ingredients on foil sheet.
Step 3
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Step 4
BAKE 18 to 22 minutes on a cookie sheet in oven
Step 5
OR GRILL 16 to 20 minutes in covered grill.
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